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Scrambled Eggs With Tomatoes

Serves: 6
Total Calories: 102

Ingredients

1 small onion, chopped fine
2 tablespoons olive oil
1 cup peeled, fresh tomato, cut fine
1 teaspoon sugar
salt and pepper, to taste
6 eggs
Parmesan cheese

Directions:

Cook onion and olive oil in skillet until soft. Add tomatoes cook until thoroughly heated. Beat eggs slightly pour in. Stir while cooking until eggs are set but still creamy. Sprinkle with Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 102
Calories from Fat: 67

This Scrambled Eggs With Tomatoes recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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