Serves: 2
Total Calories: 122

1 teaspoon vegetable oil
3 green onions, , chopped (1/4 cup)
1 medium tomato, chopped (1/2 cup)
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 cup fat-free cholesterol-free egg product or 4 eggs
freshly ground pepper

1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes stir in tomato and basil. Cook, stirring occasionally, about 1 minute or until tomato is heated through. Pour egg product 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 85 (Calories from Fat 20) Fat 3g (Saturated 0g) Cholesterol 0mg Sodium 170mg Carbohydrate 7g (Dietary Fiber 2g) Protein 11g % Daily Value: Vitamin A 26% Vitamin C 12% Calcium 6% Iron 16% Diet Exchanges: 1 1/2 Very Lean Meat, 1 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 122
Calories from Fat: 20

More Recipes from the Betty Crocker's Cooking for Two Cookbook:
-SOLUTIONS FOR 2 * table tailored for two
SOLUTIONS FOR 2
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Carrot-Potato Patties
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Cinnamon-Orange Breakfast Puffs
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Eggs Benedict
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Mediterranean Eggs
Mushroom Quiches
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Peach Oven Pancake
Southwestern Corn Cakes
Strawberry-Mandarin Smoothie
Sunflower Nut Oven French Toast
Vegetable Rarebit Cups