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Egg and Tomato Scramble Recipe

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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.

This recipe is:

Quick

Diabetic Friendly

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Egg and Tomato Scramble Recipe

Prep/Total Time: 15 min.

Yield: 1 Servings

5 10 15

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. Yield: 1 serving.

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.

Originally published as Egg and Tomato Scramble in Taste of Home August/September 1997, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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