Roasted Tomato Scrambled Eggs for a Low Fat, Low Carb Delight

November 3, 2009 by Mary 

If you’re in the mood for a quick, but delicious meal, then you’ve got to try the roasted tomato scrambled eggs I had just the other day. I love eggs and tomatoes, so this was just right for me.

Ingredients:

  • 1 teaspoon of olive oil
  • 1/2 cup of diced tomatoes
  • 4 large eggs
  • 1/8 teaspoon of black pepper
  • 2 tablespoons of chopped dill

Instructions:

Spray a skillet with a non-stick cooking spray. Place the skillet over medium heat.

Spread the tomatoes in the bottom of the skillet and cook for 2 minutes stirring once or twice.

After this is done, drain the tomatoes on a paper towel and clean and spray the skillet again.

Place the eggs in a mixing bowl. Add the black pepper and whisk to incorporate the pepper and fluff the eggs. Add the tomatoes and stir to combine.

Pour the egg mixture into the prepared skillet. Place the skillet over low heat and stir the eggs continuously.

As the eggs begin to firm, sprinkle the dill over the top and continue to stir until the eggs are just right for you.

Don’t forget to eat it while it’s hot!

Nutritional Information (Approximate Values)

  • Number of Servings: 4
  • Serving Size: 1 egg

Per Serving

  • Calories: 137
  • Carbohydrates: 2 g
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Fiber: 0 g
  • Protein: 10 g
  • Sodium: 249 mg

Filed under: Healthy Recipes
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