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  • Tle Output

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    Lorenz Gabriel Felicita
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    This document provides a recipe for Mediterranean eggs. It lists the ingredients as olive oil, green onions, tomato, basil, eggs, and pepper. The instructions are to cook the onions and tomato in oil before adding the beaten eggs. The eggs are gently stirred as they cook until thickened but still moist, about 3-4 minutes. Each serving contains 190 calories, 13g total fat, 13g protein, and 5g carbohydrates.

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    This document provides a recipe for Mediterranean eggs. It lists the ingredients as olive oil, green onions, tomato, basil, eggs, and pepper. The instructions are to cook the onions and tomato in oil before adding the beaten eggs. The eggs are gently stirred as they cook until thickened but still moist, about 3-4 minutes. Each serving contains 190 calories, 13g total fat, 13g protein, and 5g carbohydrates.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views2 pages

    Tle Output

    Uploaded by

    Lorenz Gabriel Felicita
    This document provides a recipe for Mediterranean eggs. It lists the ingredients as olive oil, green onions, tomato, basil, eggs, and pepper. The instructions are to cook the onions and tomato in oil before adding the beaten eggs. The eggs are gently stirred as they cook until thickened but still moist, about 3-4 minutes. Each serving contains 190 calories, 13g total fat, 13g protein, and 5g carbohydrates.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Name: Lorenz Gabriel Felicita 10-EFFICIENCY

    Date:09/18/2022

    MEDITERRANEAN EGG
    Ingredients; 1 teaspoon olive oil or vegetable oil

    4 medium green onion

    1 medium tomato

    1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

    4 eggs or 1 cup fat-free or cholesterol free egg product

    Freshly ground pepper

    Steps; 1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook
    about 1 minute, stirring occasionally until tomato is heated through.

    2. Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.

    3. As mixture begins to set at bottom and side, gently lift cooked portion with spatula so that thin, uncooked portion can flow to bottom.
    Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

    Nutritional facts: 190 calories, 13g total fats, 13g protein, 5g total carbohydrates,
    3g sugar

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