Print Options

Back to Egg and Tomato Scramble >

Include these items:

Select reviews >

Taste of Home Logo

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.

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.
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.

2 of 2

Egg and Tomato Scramble (continued)

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