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Egg and Tomato Scramble

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Cooking for, Eggs, Taste of ho 1 Servings

INGREDIENTS

1 Plum tomato; peeled and chopped
1 ts Chopped fresh basil or 1/4 t. dried
1 Egg or egg equivalent
1 ts Water
1 Clove garlic; minced
1 ts Olive or vegetable oil; optional
Salt and pepper to taste ; optional
sl 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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