Tomato scrambled eggs
Indulge in a quick and delicious Tomato Scrambled Eggs recipe! Made with juicy cherry tomatoes, fluffy eggs, and a hint of butter, salt, and black pepper, this simple dish is perfect for breakfast or brunch. Ready in minutes, it combines the freshness of tomatoes with the richness of eggs for a satisfying, savory bite.
Cook time 10 min
Prep time 5 min
Ingredients:
1/2 tbsp butter1 cup cherry tomatoes
2 eggs
1 dash salt
1 dash black pepper
Tomato scrambled eggs make for a quick, nutritious, and delicious breakfast or brunch option. Combining the sweetness of cherry tomatoes with the creaminess of scrambled eggs, this dish is perfect for any time of the day. Let's dive into how to prepare this simple yet satisfying meal.
Instructions:
- Wash the cherry tomatoes thoroughly.
- Slice each cherry tomato in half or into quarters if they are larger.
- Heat a non-stick skillet over medium heat.
- Add the 1/2 tablespoon of butter to the skillet. Allow it to melt and spread evenly across the bottom.
- Once the butter is melted, add the cherry tomatoes to the skillet.
- Sauté the tomatoes for about 2-3 minutes, stirring occasionally, until they just begin to soften and release some of their juices.
- While the tomatoes are cooking, crack the 2 eggs into a bowl.
- Add a dash of salt and a dash of black pepper to the eggs.
- Beat the eggs lightly with a fork or whisk until the yolks and whites are well combined.
- Once the tomatoes are softened, pour the beaten eggs over the tomatoes in the skillet.
- Allow the eggs to sit undisturbed for a few seconds until they start to set around the edges.
- Using a spatula, gently stir and fold the eggs and tomatoes together, creating soft curds.
- Continue cooking for another 1-2 minutes, stirring occasionally, until the eggs are cooked to your desired consistency. Be careful not to overcook them; you want them to remain soft and creamy.
- Transfer the tomato scrambled eggs to a plate.
- Serve immediately while hot.
There you have it—delicious and fluffy tomato scrambled eggs that can brighten up your morning. With minimal ingredients and steps, this recipe is both quick and easy to make. Enjoy your meal!
Tomato scrambled eggs FAQ:
The entire process of making tomato scrambled eggs takes about 5-7 minutes. This includes 2-3 minutes for sautéing the tomatoes and an additional 2-3 minutes for cooking the eggs.
The eggs should be soft and creamy, with small curds formed. They should not be dry or rubbery. Remove them from the heat when they are just set but still slightly runny, as they will continue to cook from residual heat.
Leftover tomato scrambled eggs can be stored in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a skillet or microwave, adding a splash of water to maintain moisture.
If cherry tomatoes are not available, you can use diced regular tomatoes or sun-dried tomatoes. Adjust the quantity according to taste, as the sweetness may vary between different types of tomatoes.
Yes, this tomato scrambled eggs recipe is naturally gluten-free as it contains no gluten-containing ingredients. It's a great option for those following a gluten-free diet.
Tips:
- Use fresh cherry tomatoes.: Fresh cherry tomatoes will give a burst of sweetness and juiciness, adding a delightful contrast to the creamy eggs.
- Don't overcook the eggs.: Scrambled eggs can become tough if overcooked. Remove them from the heat while they are still slightly undercooked; the residual heat will finish cooking them.
- Season to taste.: Adjust the amount of salt and pepper to your preference. You can even add other spices or herbs like basil or chives for extra flavor.
- Use low to medium heat.: Cooking scrambled eggs on low to medium heat will help ensure they come out creamy and soft, rather than rubbery.
- Add a splash of milk or cream.: For extra creamy scrambled eggs, consider adding a small splash of milk or cream to the eggs before whisking.
Nutrition per serving
1 ServingsCalories 220kcal
Protein 14g
Carbohydrates 7g
Fiber 1.81g
Sugar 4.16g
Fat 16g
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