Breakfast

Tomato Basil Scrambled Eggs with Cheese is for Breakfast.

Tomato Basil Scrambled Eggs with Cheese takes several minutes to prepare.

Tomato Basil Scrambled Eggs with Cheese takes several minutes to cook.

Tomato Basil Scrambled Eggs with Cheese makes 2 servings.

The ingredients for Tomato Basil Scrambled Eggs with Cheese are:

* Egg, fresh, 2 large
* Egg white, 3 serving
* Red Ripe Tomatoes, 1 wedge (1/4 of medium tomato)
* Basil, 2 tbsp (remove)
* Shallots, 2 tbsp chopped
* Milk, nonfat, 0.25 cup
* Sargento Reduced Fat Colby-Jack Cheese Slice, 1 serving = 1 slice, 2 serving (remove

Here is how you make Tomato Basil Scrambled Eggs with Cheese:

Chop tomatoes, shallot, and basil. Dice up cheese into small dice.Place shallot in non-sick skillet over med-low heat to soften. and then reduce heat to low..Break eggs into bowl, using 2 whole eggs, and separate the others and add only the egg whites. Save yolks for another recipe, or toss them. Add skim milk, and salt and pepper to taste. I used 1 tsp of the McCormick's Monterey Steak Seasoning.Whip eggs on high setting with electric mixer until very foamy. About 2-3 minutes.Pour eggs into skillet with shallot, and immediately add tomato, and basil, and cheese. Stir constantly with rubber or silicone spatulua until they are cooked, but creamy. There will be no liquid egg in bottom of pan. On my stove this took about 4-5 minutes.Serve warm with sliced tomato on the side. Serves 2Number of Servings: 2Recipe submitted by SparkPeople user SHARON10002.

The nutritional information for Tomato Basil Scrambled Eggs with Cheese is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 171.9

• Total Fat: 9.3 g
• Cholesterol: 223.1 mg
• Sodium: 284.1 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 0.3 g
• Protein: 20.2 g