Egg and Tomato Scramble Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 garlic clove minced
- 1 teaspoon water
- salt and pepper to taste optional
- 1 slice bread toasted
- 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 olive oil optional
- additional fresh basil optional
- Carbohydrate 0.9918 g
- Cholesterol 0 mg
- Fat 0.015 g
- Fiber 0.0629999971389771 g
- Protein 0.1908 g
- Saturated Fat 0.00267 g
- Serving Size 1 1 serving (8g)
- Sodium 0.707499999599304 mg
- Sugar 0.928800002861023 g
- Trans Fat 0.00453 g
- Calories 4 calories
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. Yield: 1 serving. Originally published as Egg and Tomato Scramble in Taste of Home August/September 1997, p12 Nutritional Facts Diabetic Exchanges: One serving (prepared with egg substitute and without oil and salt) equals 1 starch, 1 meat; also, 152 calories, 289 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 11 gm protein, 4 gm fat. Print Add to Recipe Box Email a Friend
