Italian Eggs

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 tbsp or 6g

• Onions

  Raw

  1 tbsp chopped or 10g

• Garlic

  Raw

  1 clove or 3g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ slice, medium or 5g

• Parsley

  Raw

  1 tbsp or 4g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Basil

  Fresh

  1 leaf, whole or 0.5g

• Parmesan cheese

  Grated

  1 tsp or 2g

• Tomato paste

  Canned, without salt added

  1 tsp or 5g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Egg white

  Raw, fresh eggs

  3 egg white (separated from yolk) or 120g

Directions

1. Put olive oil in a pan and heat it up. Chop all the vegetables and the basil. Sauté them until soft. Add tomato paste.
2. Put eggs and egg whites in a bowl. Add seasonings and beat the eggs.
3. Put the eggs in the pan. Let them sit for a minute on medium-low heat, then mix them as if making scrambled eggs. Continue until cooked.