I used to serve this on a slice of rye and then one day I had the genius idea of serving it on a mini frittata for extra protein. It only takes five minutes to cook, but if you’re too busy you can swap it for a thin slice of rye (just be sure the rye bread is no more than 115 calories). Served on the frittata this makes a great weekend lunch or brunch.

A note from Eatopic: For a really cute touch, use a mini frying pan (about 8cm in diameter) for perfect mini frittatas.