Eggs Scrambled with Tomatoes and Herbs

This recipe serves:  2 4

1 teaspoon olive oil
1/4 cup diced tomatoes
2 large eggs
salt to taste
freshly ground black pepper
1 tablespoon chopped dill
1. Heat 1 teaspoon of oil in a 6" or 8" non-stick frying pan over medium-high heat.

2. Add the tomatoes to the pan and cook for about 2 minutes. Remove the tomatoes and drain them. Wipe the pan clean so that it can be reused for the eggs.

3. Whisk the eggs with the salt and pepper until well blended.

4. Pour the eggs and tomatoes into the frying pan and stir constantly over low heat with a rubber spatula. When the eggs begin to get firm, add the dill and continue stirring.

5. When the eggs have reached the desired degree of consistency, put them on warm plates and serve immediately.

Serving Size: 1 egg

SEE ALL THE FACTS

• Print this recipe