Serves: 2
Total Calories: 38
1. 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.
2. 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.
1 SERVING: Calories 190 (Calories from Fat 115) Fat 13g (Saturated 4g) Cholesterol 425mg Sodium 140mg Carbohydrates 6g (Dietary Fiber 1g) Protein 13g.
This Tomato-Basil Omelet recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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