Title: Egg and Tomato Scramble
Categories: Not Blank
Yield: 1 Servings

1		Plum tomato; peeled and chopped
1	ts	Chopped fresh basil or 1/4 tsp dried
1		Egg or egg substitute equivalent
1	ts	Water
1		Clove garlic; minced
1	ts	Olive or vegetable oil; optional
		Salt and pepper; to taste, optional
1	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.

Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Taste of Home - August/September '97

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