Recipe: Roasted Tomato Scrambled Eggs

Roasted Tomato Scrambled Eggs

Low Fat and Low Carb Recipe

Ingredients:

1 teaspoon olive oil
1/2 cup diced tomatoes
4 large eggs
1/8 teaspoon pepper
2 tablespoons chopped dill

Instructions:

Spray a skillet with a non stick cooking spray. Place the skillet over medium heat. Spread the tomatoes in the bottom of the skillet. Cook 2 minutes stirring once or twice. Drain the tomatoes on a piece of paper towel. Clean and spray the skillet again. Place the eggs in a mixing bowl. Add the pepper and whisk to incorporate the pepper and fluff the eggs. Add the tomatoes and stir to combine. Pour the egg mixture into the prepared skillet. Place the skillet over low heat. Stir the eggs continuously. As the eggs begin to firm, sprinkle the dill over the top. Continue to stir until the eggs are as done as you like. Consume immediately.

Nutritional Information (Approximate Values)

Number of Servings: 4
Serving Size: 1 egg

Per Serving
Calories 137
Carbohydrate 2 g
Fat 10 g
Saturated Fat 3 g
Fiber 0 g
Protein 10 g
Sodium 249 mg