Scrambled Eggs with Tomato
Elevate your breakfast game with this simple yet flavorful Scrambled Eggs with Tomato recipe! Featuring the perfect blend of creamy eggs, juicy ripe tomato, and a touch of butter, this dish strikes the ideal balance between comforting and refreshing. Enhanced with a splash of milk for extra richness and seasoned with a hint of salt, pepper, and fresh chives, every bite bursts with vibrant flavor and silky texture. Ready in just 15 minutes, this versatile recipe is perfect for busy mornings and can be served on toast, paired with your favorite breakfast sides, or tucked into a wrap for an on-the-go meal. Quick, nutritious, and delightfully satisfying, these tomato-infused scrambled eggs are sure to become a breakfast staple!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 medium ripe tomato
- 1 tablespoon butter
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 tablespoon fresh chives
Instructions
Begin by washing the ripe tomato thoroughly. Use a sharp knife to dice it into small cubes, removing the seeds if desired, and set it aside.
Crack the eggs into a medium-sized bowl. Add milk, salt, and black pepper.
Whisk the egg mixture until it's well combined and slightly frothy.
Heat a frying pan over medium heat and add the butter. Allow it to melt completely and start to bubble slightly.
Once the butter is melted and spread evenly, add the diced tomato to the pan. Cook the tomato for about 2-3 minutes, stirring occasionally until it begins to soften.
Pour the egg mixture into the pan over the tomatoes. Let it sit for a few seconds until it begins to set around the edges.
Using a spatula, gently stir the eggs, pulling them across the pan to form soft curds. Continue cooking and gently stirring until the eggs are mostly set but still a little soft and not dry.
Remove the pan from the heat just before the eggs finish cooking, as they will continue to cook from residual heat.
Garnish with freshly chopped chives just before serving.
Serve hot with your choice of toast or as a filling for a breakfast wrap.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.7 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
