Tomato and egg scramble with parsley

Whip up a quick and healthy Paleo tomato and egg scramble with fresh parsley, seasoned to perfection, and cooked in rich coconut oil. This nutritious, easy-to-make dish is perfect for any meal of the day!

  • 09 Apr 2025
  • Cook time 10 min
  • Prep time 5 min
  • 2 Servings
  • 6 Ingredients

Tomato and egg scramble with parsley

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.

Ingredients:

1 can canned tomatoes
190g
6 eggs
340g
2 tbsp fresh parsley
8g
1 dash salt
0.40g
1 dash black pepper
1/10g
1 tbsp coconut oil
14g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Heat the Pan:
- In a large non-stick skillet or frying pan, heat the coconut oil over medium heat until melted and hot.
3. Cook the Tomatoes:
- 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.
4. Add the Eggs:
- Pour the whisked eggs into the pan with the tomatoes. Let them sit for just a few seconds to start setting at the edges.
5. Scramble the Eggs:
- 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.
6. Season and Add Parsley:
- Sprinkle the salt and black pepper evenly over the scramble. Add the chopped parsley and give it a final stir to incorporate everything.
7. Finish Cooking:
- 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.
8. Serve:
- Remove the pan from the heat and immediately transfer the tomato and egg scramble to serving plates.
9. Garnish (Optional):
- For an extra touch, you can garnish with additional fresh parsley.
10. Enjoy:
- Serve hot and enjoy your delicious paleo tomato and egg scramble!

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.

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!

Nutrition Facts
Serving Size270 grams
Energy
Calories 320kcal16%
Protein
Protein 22g14%
Carbohydrates
Carbohydrates 5g1%
Fiber 1.94g5%
Sugar 2.79g3%
Fat
Fat 24g28%
Saturated 11g37%
Cholesterol 690mg-
Vitamins
Vitamin A 340ug37%
Choline 570mg104%
Vitamin B1 0.68mg57%
Vitamin B2 0.76mg58%
Vitamin B3 0.73mg5%
Vitamin B6 0.21mg13%
Vitamin B9 130ug33%
Vitamin B12 1.71ug71%
Vitamin C 18mg19%
Vitamin E 2.36mg16%
Vitamin K 63ug55%
Minerals
Calcium, Ca 120mg9%
Copper, Cu 0.06mg6%
Iron, Fe 3.59mg33%
Magnesium, Mg 30mg7%
Phosphorus, P 330mg26%
Potassium, K 420mg12%
Selenium, Se 55ug96%
Sodium, Na 410mg27%
Zinc, Zn 2.24mg20%
Water
Water 220g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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