| 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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