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Tuscan Scrambled Eggs
Scrambled eggs with yellow onion and plum tomatoes.
6 large eggs
3 tbsps extra virgin olive oil
1 large yellow onion, peeled and chopped
1 dash freshly ground pepper
1 dash salt
10 plum tomatoes
Heat olive oil on medium heat in a non-stick skillet.
Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.
Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.
Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.
Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes.
Turn out onto a serving plate. Serve immediately.
in 1 serving of Tuscan Scrambled Eggs.
, 17% carbs, 18% protein.
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