Scrambled Eggs with Seared Basil Tomatoes
Crispy Bacon
Ingredients
- 2 Tbsp olive oil, divided
- 4 tomatoes, halved
- 1 Tbsp red wine vinegar
- 2 Tbsp chopped fresh basil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 8 large eggs
- 1 Tbsp 1% low-fat milk
Instructions
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Place tomatoes, cut sides down, in pan; cook 2 to 3 minutes or until browned.
- Remove from skillet. Drizzle cut sides of tomatoes with vinegar, and sprinkle with basil. Season tomatoes with ¼ tsp each salt and pepper.
- Meanwhile, whisk together eggs, milk, and ¼ tsp each salt and pepper.
- Add 1 Tbsp oil to pan. Pour eggs into pan; cook 4 minutes or until eggs are thickened and set, stirring constantly.
- Serve tomatoes alongside eggs.
Side Dish Ingredients
- 8 slices center cut bacon
Side Dish Instructions
- Cook bacon in a large nonstick skillet over medium heat 6 to 8 minutes or until crisp; drain on paper towels.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
224
|
70
|
294
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 13 | 5 | 18 |
| Carb (g) | 7 | 0 | 7 |
| Fiber (g) | 2 | 0 | 2 |
| Sodium (mg) | 433 | 300 | 733 |
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