Egg and Tomato Scramble

Name: Egg and Tomato Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: Europe, Italian
Ingredients: 1 plum tomato, peeled and chopped; 1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil; 1 egg or egg substitute equivalent; 1 teaspoon water; 1 garlic clove, minced; 1 teaspoon olive oil, optional; Salt and pepper to taste, optional; 1 slice bread, toasted; Additional fresh basil, optional

Total Time Prep/Total Time: 15 min.

Yield 1 serving

Test Kitchen Approved

The recipe for Egg and Tomato Scramble comes from Ilva Jasica of St. Joseph, Michigan. "My mother used to make this when I was a girl," she notes.

Ingredients

1 plum tomato, peeled and chopped
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1 egg or egg substitute equivalent
1 teaspoon water
1 garlic clove, minced
1 teaspoon olive oil, optional
Salt and pepper to taste, optional
1 slice bread, toasted
Additional fresh basil, optional

Directions

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.

Nutrition Facts

1 each: 152 calories, 4g fat (0 saturated fat), 1mg cholesterol, 289mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 meat.

The recipe for Egg and Tomato Scramble comes from Ilva Jasica of St. Joseph, Michigan. "My mother used to make this when I was a girl," she notes.

Recipe Creator