1 teaspoon olive oil
1/2 cup diced red onion
1 medium ripe tomato, cored, seeded, and diced (about 1 cup)
4 large eggs
4 large egg whites
1 tablespoon finely chopped fresh dill
Salt and freshly ground pepper to taste
In a medium nonstick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomato and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
In a medium bowl beat together the whole eggs and egg whites.
Pour the egg mixture into the skillet and cook over medium-low heat, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve. - serves 4 -?Adapted from Good Enough to Eat, Ellie Krieger