Scrambled Ricotta and Basil Eggs with Tomatoes

You will need:                                                           Ingredients:
Stove                                                                         1 teaspoon extra-virgin olive oil
Spatula                                                                      1/2 small onion, chopped
Skillet                                                                        1 tablespoon minced garlic
Bowl                                                                          1 cup cherry tomatoes, halved
                                                                                 1/3 cup fat-free ricotta cheese
                                                                                 1 cup fat-free egg substitute
                                                                                 2 tablespoons freshly chopped                                                                                                 basil
                                                                                 1/4 teaspoon salt
                                                                                 1/8 ground pepper


1. Heat oil in skillet over medium heat. Add the onion and garlic. Cook, stirring occasionally, until the onion softens. Stir in the tomatoes and cook, stirring occasionally, until softened. Then add cheese and cook, again, stirring occasionally, until heated.

2. In bowl combine egg substitute, basil, salt and pepper and lightly beat. Then add this mixture to the skillet. Cook, stirring occasionally, just until the egg mixture is set.



**NOTE: If you want to serve 4, double all of the ingredients BUT use 3/4 onion and 2 tablespoons minced garlic.

Weight Watchers: 3 points
Weight Watchers Points Plus: 3.5 points
Calories: 149