Scrambled Eggs with Tomatoes and Herbs

Ingredients: (Conversion Chart)

• 1 teaspoon olive oil
• ½ cup diced tomatoes
• 4 eggs
• salt
• freshly ground black pepper
• 2 tablespoons chopped dill

Directions:

1. Heat oil in a non-stick frying pan over medium-high heat.
2. Add tomatoes to the pan and cook for about 2 minutes. Remove the tomatoes and drain. Wipe pan clean.
3. Whisk eggs with salt and pepper until well blended.
4. Pour eggs and tomatoes into frying pan, stirring constantly over low heat. When eggs begin to get firm, add dill and continue stirring.
5. When eggs have reached the desired degree of doneness, place on warm plates and serve immediately.

Nutrition Info: