|Olive oil/Vegetable oil||1 Teaspoon|
|Green onions||1⁄4 Cup (4 tbs), chopped (4 medium sized)|
|Tomato||3⁄4 Cup (12 tbs), chopped (1 medium sized)|
|Chopped basil/1 teaspoon dried basil leaves||1 Tablespoon (fresh)|
|Eggs/1 cup fat-free cholesterol-free egg product||4|
|Freshly ground pepper||To Taste|
1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
2. Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
3. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.