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Mediterranean Eggs

Serves: 2

Print this Recipe

Prep: 5 min
Cook: 10 min

This is a delicious brunch dish for summer, when tomatoes are at their ripest and fresh basil is most fragrant.


   1 teaspoon vegetable oil
   3 green onions, chopped (1/4 cup)
   1 medium tomato, chopped (1/2 cup)
   1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
   1 cup fat-free cholesterol-free eggs product or 4 eggs
   Freshly ground pepper


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1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes; stir in tomato and basil. Cook, stirring occasionally, about 1 minute or until tomato is heated through. Pour egg product
over tomato mixture.
2. 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.


1 Serving: Calories 85 (Calories from Fat 20); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 170mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 11g % Daily Value: Vitamin A 26%; Vitamin C 12%; Calcium 6%; Iron 16% Diet Exchanges: 1 1/2 Very Lean Meat, 1 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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