For the apple and egg breakfast, first heat a non-stick frying pan (without fat). Briefly toast the chopped nuts.
Meanwhile, quarter the peeled and cored apple and cut into thin slices or pieces. Add to the nuts with the raisins. Add a little water and cover with a lid. Steam briefly until the apple slices begin to soften.
Beat the egg in a cup and pour over the apple-nuts. Keep turning the apple-egg breakfast with a spatula until the egg sets.
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