INGREDIENTS
3
green onions, chopped (1/4 cup)
1
medium tomato, chopped (1/2 cup)
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1
cup fat-free cholesterol-free egg product or 4 eggs
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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