Egg and Tomato Scramble

         Yield: 1 Servings
Categories: Cooking for, Eggs

1 Plum tomato; peeled and -chopped 1 ts Chopped fresh basil or 1/4 -t. dried 1 Egg or egg equivalent 1 ts Water 1 Clove garlic; minced 1 ts 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