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Eggs

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Creamed Eggs
Egg and Tomato Scramble
Egg Casserole
Mexican Omelet
Sassy Salsa Omelet
Egg and Tomato Scramble

1 plum tomato, peeled and chopped
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1 egg or egg substitute equivalent
1 teaspoon water
1 garlic clove, minced
1 teaspoon olive or vegetable oil
Salt and pepper to taste, optional
1 slice bread, toasted
Additional fresh basil, (if desired)

In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper. Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired.

Yield: 1 Serving