Italian Eggs

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 tbsp or 6g

• Onions

  Raw

  1 tbsp chopped or 10g

• Garlic

  Raw

  1 clove or 3g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Parsley

  Raw

  1 tbsp or 4g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Basil

  Fresh

  1 leaf, whole or 0.5g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Tomato paste

  Canned, without salt added

  1 tsp or 5g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Egg white

  Raw, fresh eggs

  4 egg white (separated from yolk) or 160g

Directions

1. Heat olive oil in a pan over medium heat. Chop all vegetables and basil, then sauté until soft. Stir in the tomato paste.
2. In a bowl, beat the whole eggs and egg whites with the seasonings.
3. Pour the egg mixture into the pan. Let it sit for a minute on medium-low heat, then scramble until cooked through.

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