Mediterranean Eggs

Mediterranean Eggs

How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.

Prep Time

05

Minutes

Total Time

15

Minutes

Makes

2

servings

1
teaspoon olive or vegetable oil
4
medium green onions, chopped (1/4 cup)
1
medium tomato, chopped (3/4 cup)
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
4
eggs or 1 cup fat-free cholesterol-free egg product
Freshly ground pepper
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Light a few candles and pour your favorite sparkling beverage, then relax and enjoy!
Substitution
Bad basil day? Chopped marjoram or oregano leaves will do the trick.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 425mg;
  • Sodium 130mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.