dish
Eggs Scrambled with Tomatoes and Herbs

4
Serves
137
Calories
13
Nutrients
13
Vitamins

Ingredients

1 teaspoon olive oil
1/2 cup diced tomatoes
4 large eggs
2 tablespoons chopped dill

Cooking Instructions

1. Heat the oil in a 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 doneness, put them on warm plates and serve immediately.

Serving Size: 1 egg

Nutrition Information

Number of Servings: 4
Calories
137
Protein
10 g
Total Carbohydrate
2 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
2 g
Total Fat
10 g
Saturated Fat
3 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
319 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
28 %
Percent Calories from Carbohydrate
6 %
Percent Calories from Fat
65 %
Vitamin A
159 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
6 mg
Vitamin D
1 IU
Folate
39 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
39 mg
Iron
1 mg
Phosphorus
139 mg
Potassium
145 mg
Sodium
249 mg
Zinc
1 mg