This simple egg recipe has half the cholesterol, half the fat, and almost half the calories of traditional scrambled eggs.
You won’t realize that when you eat them!
1 teaspoon canola oil
1/2 cup diced red onion, or Vidalia onions, or shallots
1 small ripe tomato, seeded and diced
4 large eggs
1 cup egg product
1 tablespoon chopped dill or chives
Salt and pepper to taste
In a medium non stick pan, heat the oil. Add the onion and cook for 3-4 minutes slowly.
Add the diced tomato and cook for a minute or two more.
Transfer the mixture to a bowl and keep warm.
In a bowl, mix the eggs and egg product. Pour the egg mixture into the pan and cook over medium heat till desired doneness.
Drain andy excess water from the tomato mixture and serve over the eggs. Top will the dill or chives, salt and pepper.