MEDITERRANEAN EGGS

4 Eggs or 1 cup fat-free, cholesterol-free egg product
4 Medium green onions, chopped (¼ cup)
1 Medium tomato, chopped (¾ cup)
1 Tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 Teaspoon olive oil (extra virgin)
1 Dash freshly ground pepper, or to taste

Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through. Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

Serving size: ½ of the egg dish
Calories: 195
Fat: 13 g
Cholesterol: 425 mg
Carbohydrate: 6 g
Protein: 14 g
Sodium: 130 mg

TIP: Instead of basil, you can use marjoram or oregano leaves.

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