Simple Basil, Tomato, Scrambled Eggs
Recipe: #18344
April 02, 2015
Categories: Breakfast, Eggs, Tomato, One-Pot Meal, Birthday, Brunch, Mothers Day, High Protein, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"Just another scrambled egg recipe with another flavour. Squeeze a bit of the juice out of the tomato so it is not too moist. Seerve with toast, a bagel or an English Muffin. The Paprika will slightly discolour your eggs. If you wish omit the paprika and sub with 1/4 teaspoon chili powder"
Ingredients
Nutritional
- Serving Size: 1 (445 g)
- Calories 793
- Total Fat - 47.2 g
- Saturated Fat - 19.8 g
- Cholesterol - 489.4 mg
- Sodium - 2744.6 mg
- Total Carbohydrate - 31.3 g
- Dietary Fiber - 4.1 g
- Sugars - 17.4 g
- Protein - 59.8 g
- Calcium - 215.7 mg
- Iron - 9.1 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the eggs, milk, sour cream(cottage cheese) & flour. Beat until completely combined.
Step 2
Heat a skillet over medium high heat..Lightly spray with oil. Add eggs and stir gently as they begin to settle..Lightly fold over, when half cooked.
Step 3
Add the paprika, salt, pepper, garlic, basil & tomato.
Step 4
Fold over several times to evenly distribute the tomatoes etc.
Tips
No special items needed.