- 1/4 cup chopped sweet onion
- 1/4 cup chopped tomato
- 1/8 teaspoon dried basil
- Dash salt and pepper
- 1 egg
- 1 tablespoon water
- 2 tablespoons shredded reduced-fat cheddar cheese
- In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Add the tomato, basil, salt and pepper; cook 1 minute longer.
- In a small bowl, whisk egg and water. Add egg mixture to the pan; cook and stir until egg is completely set. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Yield: 1 serving.
Originally published as Too-Yummy-To-Share Scramble in Healthy Cooking June/July 2009, p39
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Reviewed Jun. 7, 2013
"Very tasty breakfast that is easy to prepare."
Reviewed May. 10, 2009
"bob would love"