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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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1 serving

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.
Nutrition Facts
1 each: 152 calories, 4g fat (0 saturated fat), 1mg cholesterol, 289mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 meat.

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Reviews

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Average Rating:
  • alexiamahaffey
    Aug 3, 2009

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