1 teaspoon olive oil
½ cup diced red onion
1 ripe tomato, cored, seeded and diced (about 1 cup)
4 large eggs
4 large egg whites
2 tablespoons water (optional)
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
Salt and ground pepper to taste
In a medium nonstick skillet, heat oil over medium heat. Add the onion, and cook for 2 minutes, stirring once or twice. Add the tomato and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
In a medium bowl, lightly beat together the whole eggs, egg whites and water (if using). Pour the egg mixture into the skillet and cook over medium-low heat, stirring frequently until the eggs are almost set.
Drain excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper and serve.
- Total fat 6 g
- Saturated fat 1.5 g
- Cholesterol 212 mg
- Sodium 128 mg
- Carbohydrates 4 g
- Fiber 1 g
- Protein 11 g