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®
- 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.
Food Groups ***Meat = 1.5 servings, Vegetables = .5 serving
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.