4
eggs or 1 cup fat-free cholesterol-free egg product
Freshly ground pepper
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Steps
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.
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Enjoying these Mediterranean Eggs for dinner? Light a few candles and pour your favorite sparkling beverage, then relax and enjoy!
If preferred, you can substitute chopped marjoram or oregano leaves for the basil leaves.
If desired, try topping your Mediterranean Eggs with a bit of crumbled feta or goat cheese.
Switch up this recipe by adding other fresh veggies to your meal. Cook chopped red bell pepper or zucchini in the oil until softened before adding the green onions, or stir in some baby spinach along with the tomato.
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