Recipe - Egg And Tomato Scramble

1 Plum tomato; peeled and
chopped
1 teaspoon Chopped fresh basil or 1/4
t. dried
1 Egg or egg equivalent
1 teaspoon Water
1 Clove garlic; minced
1 teaspoon Olive or vegetable oil;
optional
Salt and pepper to taste ;
optional
sl Bread; toasted
Additional fresh basil;
optional

In a small bowl, combine tomato and basil; set aside. In another bowl, beat
egg, water and garlic. Heat oil if desired in a small nonstick skillet; add
egg mixture. Cook and stir gently until egg is nearly set. Add tomato
mixture and salt and pepper if desired. Cook and stir until egg is
completely set and tomato is heated through. Serve with toast. Garnish with
basil if desired. Yield: 1 serving. Diabetic Exchanges: 1 serving (prepared
with egg substitute and without oil and salt) equals 1 starch, 1 meat; also
152 calories, 289 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 11 gm
protein, 4 gm fat.

NOTES : Submitted by Ilva Jasica of St. Joseph, Michigan.

Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1020 by NGavlak NGavlak@aol.com on Jan 17,
1998