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Egg and Tomato Scramble

 Egg and Tomato Scramble
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.
1 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
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.

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Egg and Tomato Scramble (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.