Directions:
- In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Spray a non-stick skillet with Pam and set over medium-high heat.
- Add onion, garlic and remaining salt (1/4 teaspoon) and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.
- Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
- Wipe out skillet with a paper towel.
- Add oil to skillet and heat over medium-high heat. Pour in egg mixture and cook until eggs are set (3-5 minutes), lifting edges to allow uncooked eggs to flow under.
- Spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. Cook turning once for about 2 more minutes or until filling is heated through.
- Cut into 4 serving pieces and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.72 Kcal (769 kJ) | ||
| Calories from fat | 78.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 13% | |
|---|---|---|---|
| Cholesterol | 170.33mg | 57% | |
| Sodium | 808.29mg | 34% | |
| Potassium | 319.29mg | 7% | |
| Total Carbs | 7g | 2% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 18.7g | 37% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 139mg | 14% | |
| Amount Per 100 g | |||
| Calories | 95.44 Kcal (400 kJ) | ||
| Calories from fat | 40.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 13% | |
|---|---|---|---|
| Cholesterol | 88.49mg | 57% | |
| Sodium | 419.9mg | 34% | |
| Potassium | 165.87mg | 7% | |
| Total Carbs | 3.64g | 2% | |
| Sugars | 2.26g | 17% | |
| Dietary Fiber | 0.41g | 3% | |
| Protein | 9.72g | 37% | |
| Vitamin C | 2.5mg | 8% | |
| Iron | 0.5mg | 6% | |
| Calcium | 72.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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