Eggs with Tomatoes and Cheese

Eggs with Tomatoes and Cheese is a light and balanced breakfast to start the day!  Egg whites gently cooked with fresh tomatoes and mozzarella cheese is a recipe from a great book I'd like to share with you.
I've been reading this fabulous book by Mark Macdonald called Body Confidence.  He actually "teaches" you how to eat for life.  Not just be on a yo-yo diet, which many of us have done over and over, but actually teaches you how to eat properly.  He reminds us that babies eat every three hours to stabilize their blood sugar. That is what keeps the weight off and hunger pangs away.

This book stresses to eat every three hours in order to stabilize our sugar.  I've made one of his suggestions for breakfast that is essential to what a person needs in one meal.  It is broken into specific protein, carb, and fats per meal.  I highly recommend this book Body Confidence as a way of eating for life. 
Eggs Whites with Tomatoes and Cheese

  • 3 egg whites
  • 1 whole egg
  • 1 Roma Tomato- chopped
  • 1 slice of fresh Mozzarella - 1/4 inch thick, or 2 slices of American cheese
  • salt and pepper to taste (Optional)
  • 1/8 tsp. ground cayenne pepper (Optional)
  • fat free cooking spray oil



Crack three eggs carefully removing the yolks by transferring yokes from half shell to half shell allowing the whites to drip into a bowl. 
Add 1 whole egg that includes white and yoke. 
Add chopped mozzarella or American cheese into the bowl. 
Heat skillet and spray with fat free cooking spray. 
Once pan is hot, add the eggs and cheese mixture to the skillet.
Gently stir the eggs.
Add salt, pepper and cayenne pepper for a nice spicy kick.
Add the chopped tomatoes.
Continue to stir mixture until eggs are fully cooked.
Transfer to plate.

Serves 1 to 2


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