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Egg and Tomato Scramble Recipe
Egg and Tomato Scramble Recipe photo by Taste of Home

Egg and Tomato Scramble Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 1 servings

Ingredients

  • 1 plum tomato, peeled and chopped
  • 1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
  • 1 Eggland's Best Egg or Eggland's Best 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

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.

Directions

  1. 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.
  2. 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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Egg and Tomato Scramble

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   (2)
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MY REVIEW
Reviewed Aug. 3, 2009

Fast and easy. Will probably add some crumbled turkey bacon next time.

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