Eggs with Tomatoes and Herbs
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:
Saturated Fat 3g