Scrambled Egg and Tomato

Breakfast favourite with a twist

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  plum tomato, peeled and chopped
• 1  teaspoon fresh basil, chopped or 1⁄4 teaspoon dried basil
• 2  eggs or 2  egg substitute
• 2  teaspoons water
• 2  cloves garlic, minced
• 2  teaspoons olive oil (optional) or 2  teaspoons canola oil (optional)
• 1  dash paprika
•  pepper (optional)
•  seasoning (optional)

Directions

1. Combine the tomato and basil and set aside.
2. Beat the egg, water and garlic together.
3. Heat oil (or use non-stick cooking spray), add the egg mixture.
4. Cook and stir gently until the egg is nearly set.
5. Sprinkle with paprika.
6. Add the tomato mixture and the pepper.
7. Cook and stir until the egg is completely set and the tomatoes are heated through.
8. Serve with toast or English muffin.