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Mediterranean Eggs

Danice's picture
How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stir Fried
Interest: 
Holiday, Kids
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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