Scrambled Eggs With Tomato Cheddar And Cilantro

This is a wonderful change of pace for breakfast. Serve with fresh fruit and muffins.

If using whole eggs , whisk together with 2 tbsp water until well blended , this is not necessary if using egg substitute.

In large skillet over medium heat , warm the olive oil.

Add onion and cook , stirring until golden , approximately 5 minutes.

Increase the heat to high and add diced tomto , cilantro , 1 / 2 tsp salt and black pepper.

Cook until tomato is heated through and any juices have evaporated , about 1 minute.

Add eggs all at once , reduce heat to medium and cook without stirring , for 1 minute.

Using spatula , stir the eggs from the edges of the pan toward center.

Continue to cook and stir gently until eggs are almost cooked , but are still moist , about 3 minutes.

Sprinkle with grated cheese and cook for 1 minute longer.

Divide and serve on warmed plates.

eggs, olive oil, sweet onion, plum tomato, cilantro, kosher salt, black pepper, low-fat cheddar cheese