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Scrambled Eggs with Tomato and Parmesan

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Scrambled Eggs with Tomato and Parmesan

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Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs with Tomato and Parmesan
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 362kcal


  • 1 none cooking spray
  • 2 medium tomato, red
  • 1/4 tablespoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 6 large egg
  • 3 tablespoon water
  • 1/8 cup Parmesan cheese, grated

Serve With

  • 2 medium orange
  • 4 slice bread, whole wheat
  • 1/4 cup peanut butter, all-natural


  • Chop tomatoes.
  • Spray a skillet with cooking spray and place over medium heat.
  • Add tomatoes to the hot skillet and season with garlic powder, salt, and pepper.
  • In a small bowl, whisk together the eggs, water, and Parmesan; add to the skillet.
  • Cook about 5 minutes until the eggs are set but still slightly moist, stirring occasionally to scramble.
  • Meanwhile, toast bread then top with peanut butter.
  • Serve eggs alongside orange wedges and peanut butter toast.
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Calories: 362kcal | Carbohydrates: 34g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 282mg | Sodium: 530mg | Fiber: 7g | Sugar: 5g

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