MEDITERRANEAN EGGS

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Mediterranean Eggs image

How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 2

Number Of Ingredients 6

1 teaspoon olive or vegetable oil
4 medium green onions, chopped (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
4 eggs or 1 cup fat-free cholesterol-free egg product
Freshly ground pepper

Steps:

  • Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
  • Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
  • As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 425 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 3 g, TransFat 0 g

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