Scrambled Egg & Tomato

1-2
Servings
10m
Prep Time
6m
Cook Time
16m
Ready In


"This recipe is by a gentlman named "Miller" from another recipe site. He has since passed away. I enjoyed this easy, tasty recipe and didn't want it to get lost so in memory of him I will post his recipe. I like to use a heavy dash of hot paprika. Serve with toast or an English Muffin. I use cherry or grape tomatoes."

Original recipe yields 1-2 serving
OK

Nutritional

  • Serving Size: 1 (246.5 g)
  • Calories 230.9
  • Total Fat - 15.4 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 416.6 mg
  • Sodium - 166.7 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.5 g
  • Protein - 15.6 g
  • Calcium - 100.9 mg
  • Iron - 3 mg
  • Vitamin C - 17.4 mg
  • Thiamin - 0.1 mg

Step 1

Mix together the tomato & Basil.

Step 2

Beat the egg, water & garlic together.

Step 3

Heat the oil (or use a light spray).

Step 4

Add egg.

Step 5

Cook stirring gently as the egg sets.

Step 6

Sprinkle with paprika.

Step 7

Add tomatoes and pepper.

Step 8

Stie and continue cooking until the egg is totally set and the tomatoe is heated through.

Tips & Variations


No special items needed.

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