Ellie's Scrumptious Scramble
By Ellie Krieger, MS, RD
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Ingredients
- 1 teaspoon olive oil
- 1/2 cup diced red onion
- 1 medium ripe ripe tomato, cored, seeded, and diced (about 1 cup)
- 4 large eggs
- 4 large egg whites
- 2 tablespoons water (optional)
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
- Salt and freshly ground black pepper to taste
Cooking Instructions
- In a medium nonstick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomato and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
- In a medium bowl, lightly beat together the whole eggs, egg whites, and water, if using. Pour the egg mixture into the skillet and cook over medium-low heat, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.
Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.
To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of the Food Network’s Healthy Appetite -- go to www.elliekrieger.com.
For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.
Nutrition Facts
Servings per Recipe:
4 (serving size: 3/4 cup)
Calories: 118
Total Fat: 6g
Sat: 1.5g
Mono: 3g
Poly: 1g
Protein: 11g
Carb: 4g
Fiber: 1g
Cholesterol: 212mg
Sodium: 128mg
4 (serving size: 3/4 cup)
This dish is an excellent source of iodine, riboflavin, and selenium. It's also a good source of molybdenum, phosphorus, vitamin A, vitamin, B12, and vitamin C.
RELATED ELLIE KRIEGER RECIPES:
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- Ellie's Broccoli and Cheddar Frittata
- Ellie's Cherry Vanilla Oatmeal
- Ellie's New York Breakfast
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