Tomato and egg scramble with parsley
This Tomato and Egg Scramble with Parsley is a quick and nutritious breakfast that combines rich, canned tomatoes with fluffy, scrambled eggs and fresh parsley. It’s a wholesome meal cooked in coconut oil, perfect for a Paleo diet.
Cook time 10 min
Prep time 5 min
Ingredients:
1 can canned tomatoes6 eggs
2 tbsp fresh parsley
1 dash salt
1 dash black pepper
1 tbsp coconut oil
This Paleo tomato and egg scramble with parsley is a quick and nutritious breakfast option. Loaded with protein and healthy fats, it features the zest of fresh parsley and the rich flavors of coconut oil. Perfect for those following a Paleo diet or anyone looking for a wholesome morning meal.
Instructions:
- Drain the canned tomatoes to remove excess liquid.
- Crack the eggs into a medium-sized bowl and whisk until well combined.
- Finely chop the fresh parsley.
- In a large non-stick skillet or frying pan, heat the coconut oil over medium heat until melted and hot.
- Add the drained tomatoes to the pan. Cook for about 2-3 minutes, stirring occasionally, until they start to soften and most of the excess liquid has evaporated.
- Pour the whisked eggs into the pan with the tomatoes. Let them sit for just a few seconds to start setting at the edges.
- Using a spatula, gently stir the egg mixture, scraping the bottom of the pan to form large curds. Continue to cook, stirring occasionally, until the eggs are mostly set but still slightly runny.
- Sprinkle the salt and black pepper evenly over the scramble. Add the chopped parsley and give it a final stir to incorporate everything.
- Allow the eggs to cook for another 1-2 minutes or until they reach your desired level of doneness. Avoid overcooking to keep the eggs soft and moist.
- Remove the pan from the heat and immediately transfer the tomato and egg scramble to serving plates.
- For an extra touch, you can garnish with additional fresh parsley.
- Serve hot and enjoy your delicious paleo tomato and egg scramble!
In just a few simple steps, you've created a delicious and healthy Paleo tomato and egg scramble. This dish is not only quick and easy to make but also packed with nutrients that will keep you energized throughout the day. Enjoy!
Tomato and egg scramble with parsley FAQ:
Cook the eggs for about 3-5 minutes after adding them to the tomatoes, stirring gently until they are mostly set but still slightly runny. Avoid overcooking to maintain a soft texture.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave before serving.
You can use olive oil or avocado oil as a substitute for coconut oil. Both will work well and maintain a similar cooking temperature.
The eggs should be mostly set but slightly runny in the middle. They will continue to cook from residual heat after being removed from the pan, so aim for a soft, creamy texture.
You can use fresh tomatoes instead; just chop them and cook them down until they soften. Use about 2 medium tomatoes for a similar quantity.
Tips:
- Use high-quality canned tomatoes for better flavor and fewer additives.
- Fresh parsley can be substituted with dried parsley, but fresh parsley provides a more vibrant flavor.
- Whisk the eggs thoroughly to ensure a fluffy texture.
- Cook on medium-low heat to avoid overcooking the eggs and losing moisture.
- Feel free to add other Paleo-friendly seasonings, like garlic powder or paprika, for extra flavor.
Nutrition per serving
2 ServingsCalories 320kcal
Protein 22g
Carbohydrates 5g
Fiber 1.94g
Sugar 2.79g
Fat 24g
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