| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | servings | ||
INGREDIENTS
| 1 | c | Thinly sliced onion |
| Broth or water for sauteing | ||
| 1 | md | Tomato; diced |
| Salt and pepper | ||
| 1/4 | c | Fresh basil; chopped, (1 tsp dried) |
| 4 | tb | Ff parmesan |
| Egg substitute to = 4 eggs | ||
| 1 | tb | Water |
INSTRUCTIONS
In a small nonstick skillet (I use 8"), over medium heat, saute onions with enough broth/water so they don't burn, until translucent. Add tomatoes, salt and pepper and cook, stirring occasionally for 5 min. Add basil and cook 2 more min. Place in a bowl and let cool slightly. Clean out pan and spry with nonstick spray. Beat egg substitute with water and 3 tbs parmesan until a little foamy and pour into nonstick skillet. Pour veggie mixture into the eggs and mix up a bit. Cook over low heat, without stirring,10-15 min. until eggs are set - it will still be a bit runny on top. While eggs cook, heat up your broiler and after eggs have set, sprinkle remaining parmesan over top and broil until bubbly and lightly brown. Great for weekend brunch! This serves 2 hungry folk or 4 not so hungry folk. Posted to fatfree digest by MayfliesI@aol.com on May 2, 1999, converted by MM_Buster v2.0l.
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