Serve alongside whole-wheat toast and cantaloupe wedges for
a colorful breakfast or brunch. For a lower fat, lower calorie version, use one
cup egg substitute in place of the four eggs.
Makes 2 servings
Instructions
- ¼ cup chopped onion
- 2 teaspoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 plum tomatoes, chopped
- ¼ cup fresh basil leaves, thinly sliced
- 4 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup finely shredded reduced-fat Italian cheese blend
Ingredients
Sauté onions in hot oil in a large non-stick, oven-safe skillet coated with cooking spray 2 minutes or until tender. Add garlic; sauté 1 minute. Add tomato and cook 1 minute or until liquid is absorbed; sprinkle evenly with basil.
Whisk together eggs, salt and pepper. Pour over onion mixture in skillet. Sprinkle evenly with cheese.
Place in oven and broil on High, 6 inches from heat, 5 minutes or until eggs are firm and cheese is melted and lightly browned.
Exchanges/Choices
- 1 Very Lean Meat
- 2 Meat
- 1 Vegetable
- 3 Fat
Nutrition
Calories: 286; Calories from Fat: 164; Total Fat: 18.4 g; Saturated Fat: 6.7 g; Cholesterol: 445 mg; Sodium: 595 mg; Total Carbohydrate: 9 g; Dietary Fiber: 1.6 g; Sugars: 3 g; Protein: 21 g
