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Scrambled Eggs with Tomatoes, Toast, Milk and Fruit



  • 3/4 cup liquid egg subtitute
  • 2 med Italian plum tomatoes
  • 1 small onion
  • 1/2 teaspoon oregano
  • 1/3 tablespoon olive oil

Nutrition Information

  • calories 540
  • protein 39 g
  • carbohydrate 67 g
  • fat 14 g
  • satfat 3 g
  • sodium 770 mg
  • fiber 10 g
  • sugars 36 g
  • cholesterol 5 mg

How to Make It

  1. Rinse and chop the tomato and onion. Heat a nonstick skillet to medium high heat and sauté the tomato and onion in olive oil until onions are translucent for about 3-4 minutes. Add the eggs and the oregano to skillet, lower heat and scramble until set. Serve immediately.