Ingredients for Basilic Tomato And Egg
- 1 medium tomato
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh basil
- 1 pinch salt
- White Pepper
- 2 large eggs
- 1 teaspoon butter
- 2 fresh basil leaves
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How to Make Basilic Tomato And Egg
- Cut the top off one medium tomato.
- Gently squeeze the tomato to remove excess juice and seeds. Chop the tomato into small, ½-inch pieces.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped tomato, 2 tablespoons of chopped fresh basil, a pinch of salt, and a grind of black pepper. Sauté for 2-3 minutes until slightly softened.
- Crack 2 large eggs into a bowl. Add 1 teaspoon of butter to the skillet with the tomatoes. Pour in the eggs and gently scramble until cooked through but still slightly moist.
- Divide the egg and tomato mixture between two plates. Garnish each serving with a fresh basil leaf.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
8g
Fat
7g
Carbs
0g
