Scrambled Eggs With Tomato, Cheddar And Cilantro

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large eggs or 4 large egg substitute
• 1 tablespoon olive oil
• 1/4 cup chopped sweet onion (i use vidalia)
• 1 medium plum tomato, diced
• 2 -4 tablespoons chopped cilantro, depending upon personal taste
• kosher salt
• black pepper, freshly ground
• 1/4 cup coarsely shredded low-fat cheddar cheese

Recipe

• 1 if using whole eggs, whisk together with 2 tbsp water until well blended, this is not necessary if using egg substitute.
• 2 in large skillet over medium heat, warm the olive oil.
• 3 add onion and cook, stirring until golden, approximately 5 minutes.
• 4 increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
• 5 cook until tomato is heated through and any juices have evaporated, about 1 minute.
• 6 add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
• 7 using spatula, stir the eggs from the edges of the pan toward center.
• 8 continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
• 9 sprinkle with grated cheese and cook for 1 minute longer.
• 10 divide and serve on warmed plates.