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.
- 04 Apr 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.81g | 5% |
| Sugar 4.16g | 4% |
| Fat | |
| Fat 16g | 19% |
| Saturated 6g | 22% |
| Cholesterol 430mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 350mg | 63% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.45mg | 34% |
| Vitamin B3 0.89mg | 6% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 20mg | 23% |
| Vitamin E 1.86mg | 12% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 2.09mg | 19% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 490mg | 14% |
| Selenium, Se 30ug | 57% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 1.50mg | 14% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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