Egg And Tomato Scramble
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cooking for, Eggs, Taste of ho | 1 | Servings | |
INGREDIENTS
| 1 | Plum tomato, peeled and | |
| chopped | ||
| 1 | t | Chopped fresh basil or 1/4 |
| t. dried | ||
| 1 | Egg or egg equivalent | |
| 1 | t | Water |
| 1 | Clove garlic, minced | |
| 1 | t | Olive or vegetable oil |
| optional | ||
| Salt and pepper to taste | ||
| optional | ||
| Bread, toasted | ||
| Additional fresh basil | ||
| optional |
INSTRUCTIONS
In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil if desired in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper if desired. Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired. Yield: 1 serving. Diabetic Exchanges: 1 serving (prepared with egg substitute and without oil and salt) equals 1 starch, 1 meat; also 152 calories, 289 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 11 gm protein, 4 gm fat. NOTES : Submitted by Ilva Jasica of St. Joseph, Michigan. Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 65
Total Fat: 7.6g
Cholesterol: 0mg
Sodium: 1021.4mg
Potassium: 1423.5mg
Carbohydrates: 25.1g
Fiber: 18.9g
Sugar: 1.6g
Protein: 15.5g