Breakfast scramble Name: Brandi Thomas Base: Shaw AFB Recipe: Ingredients •Ingredients •1 teaspoon olive oil •1/2 cup diced red onion •1 ripe tomato, cored, seeded and diced (about 1 cup) •4 large eggs •4 large egg whites •2 tablespoons water (optional) •1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill •Salt and ground pepper to taste Directions 1. Directions 2. In a medium nonstick skillet, heat 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. 3. In a medium bowl, lightly beat together the whole eggs, egg whites and water (if using). Pour the egg mixture into the skillet and cook over medium-low heat, stirring frequently until the eggs are almost set. 4. Drain excess water from the tomato mixture and stir the mixture