Italian Eggs

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Onions

  Raw

  ½ tbsp chopped or 5g

• Garlic

  Raw

  ½ clove or 2g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Parsley

  Raw

  ½ tbsp or 2g

• Oregano

  Spices, dried

  ½ tbsp, leaves or 2g

• Basil

  Fresh

  ½ leaf, whole or 0.3g

• Parmesan cheese

  Shredded

  ½ tbsp or 3g

• Tomato paste

  Canned, without salt added

  ½ tsp or 3g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

Directions

1. Heat olive oil in a pan over medium heat. Chop the 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.