EGGS SCRAMBLED WITH ONIONS, PEPPERS, TOMATOES AND BASIL

SERVES 2 or 3

I love eggs for a light dinner, and decided to do something with scrambled eggs for a change. This recipe would also be great for breakfast, brunch or lunch. It is light, easy, healthy and delicious.

INGREDIENTS

2 tablespoons olive oil

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped red pepper

2 large cloves garlic, minced

6 large or extra-large eggs

2 tablespoons water

1 medium tomato, diced and drained (about 3/4 cups)

Salt and pepper to taste

1 tablespoon chopped fresh basil

Freshly grated Parmesan cheese

Heat olive oil in a nonstick 10-inch skillet over medium-high heat. Add the onions and peppers. Sauté until tender, about 5 minutes. Add the garlic and sauté another minute. Reduce heat to medium. Meanwhile, crack the eggs into a medium bowl. Add the water and whisk until well-combined. Add the salt, pepper and basil. Pour into pan of vegetables and cook, stirring often, until eggs are done but, about 3 minutes. Add the tomatoes and cheese and stir in. Serve immediately, or room temperature.

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