EGGS

Mediterranean Eggs
1 tsp olive or vegetable oil
4 medium green onions, chopped (1/4 cup)*
1 medium tomato, chopped (3/4 cup)*
1 tbsp chopped fresh basil leaves or 1 teaspoon dried basil leaves
4 eggs or 1 cup fat-free cholesterol-free egg product
Freshly ground pepper

Heat oil in 8-inch nonstick skillet over medium heat.
Cook onions in oil 2 minutes, stirring occasionally.
Stir in tomato and basil.
Cook about 1 minute, stirring occasionally, until tomato is heated through.

Beat eggs thoroughly with fork or wire whisk.
Pour over tomato mixture.

As mixture begins to set at bottom and side, gently lift cooked portions
with spatula so that thin, uncooked portion can flow to bottom.
DO NOT STIR!!!!

Cook 3 to 4 minutes or until eggs are thickened throughout but
still moist. Sprinkle with pepper.