Scrambled Egg & Tomato
Recipe: #20597
August 14, 2015
Categories: Breakfast, Eggs, Tomato, One-Pot Meal, Brunch, Heart Healthy, Fresh Tomatoes, more
"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 is 1-2 serving
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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