Egg and Tomato Scramble
Substituting liquid egg whites for half of the eggs in the recipe reduces the total cholesterol. Just be sure to choose high quality 100% Liquid Egg Whites, such as Bob Evans®
Ingredients
- 2 Roma Tomatoes chopped
- 2 teaspoons Dried Basil Leaves
- 4 large Eggs
- 1 cup Liquid Egg Whites
- ½ teaspoon Minced Garlic (jar)
- 2 teaspoons Grapeseed Oil
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
- Combine tomato and basil in a small bowl and set aside.
- In another bowl, beat eggs, liquid egg whites, garlic, salt and pepper. Heat oil in a large nonstick skillet. Add egg mixture and cook until egg is almost set. Add tomato mixture. Cook and stir until egg is completely set.
- Divide scrambled eggs evenly between 4 plates and serve.
Nutrition Facts
Egg and Tomato Scramble
Amount per Serving
Calories
116
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
210
mg
70
%
Sodium
220
mg
10
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 1.5 servings, Vegetables = .5 serving
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