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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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By substituting 4 egg whites for the 4 whole eggs in this recipe you save 25 calories, 3 g fat and a whopping 141 mg cholesterol per serving! And since the eggs are seasoned with veggies and dill, you don't miss the flavor at all. âLynn Winkler - Chatsworth, Georgia Ingredients:
1/2 cup finely chopped red onion |
1 teaspoon olive oil |
1 medium tomato, seeded and finely chopped |
4 eggs |
4 egg whites |
2 tablespoons water |
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add tomato; saute 1-2 minutes longer or until vegetables are tender. Transfer to a small bowl; set aside.
2. In a large bowl, whisk the remaining ingredients. Coat the same skillet with additional cooking spray; add egg mixture. Cook and stir over medium heat until eggs are nearly set. Add reserved onion mixture; cook and stir until heated through and eggs are completely set. Yield: 3 servings.
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