Eggs with Tomatoes and Herbs

Recipe Ingredients

1 teaspoon olive oil
1/2 cup diced tomatoes
4 large eggs
Salt to taste
Freshly ground black pepper
2 tablespoons chopped dill

Recipe Directions

Heat the oil in a 8-inch non-stick frying pan over medium-high heat. Add the tomatoes to the pan and cook for about 2 minutes. Remove the tomatoes and drain them. Wipe the pan clean so that it can be reused for the eggs.

Whisk the eggs with the salt and pepper until well blended. Pour the eggs and tomatoes into the frying pan and stir constantly over low heat with a rubber spatula. When the eggs begin to get firm, add the dill and continue stirring. When the eggs have reached the desired degree of doneness, put them on warm plates and serve immediately.

*NOTE: Reduce fat and cholesterol considerably, plus calories, by using egg substitute.

Recipe makes 4 servings Eggs with Tomatoes and Herbs.

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