Tomato Onion Scrambled Eggs
Brighten up your breakfast routine with this quick and flavorful Tomato Onion Scrambled Eggs recipe! This dish combines the creamy decadence of softly scrambled eggs with the vibrant, tangy kick of fresh tomatoes and the mild sweetness of sautéed onions, creating a wholesome and satisfying meal in just 15 minutes. A touch of milk ensures irresistibly fluffy eggs, while olive oil adds a subtle richness. Perfectly seasoned with salt and black pepper, these scrambled eggs are effortlessly elevated with a sprinkle of fresh parsley for garnish. Serve this protein-packed dish with toasted bread for a hearty start to your day or use it as a savory filling for wraps and sandwiches. Ideal for busy mornings, this easy-to-follow recipe is sure to become a go-to favorite in your breakfast repertoire!
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium tomato
- 1 small onion
- 2 tablespoons milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley (optional)
Instructions
Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk thoroughly until well combined and fluffy.
Dice the tomato into small cubes and finely chop the onion. If using parsley, chop it finely and set aside for garnish.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened and slightly golden.
Stir in the diced tomato and cook for an additional 2-3 minutes until the tomato softens and releases some of its juices.
Reduce the heat to low. Pour the egg mixture into the skillet and let it sit for about 20 seconds without stirring.
Using a spatula, gently fold the eggs, pulling them from the edges to the center. Continue to cook and fold until the eggs are just set and still slightly soft, about 2-3 minutes.
Remove the scrambled eggs from the heat immediately to prevent overcooking.
Transfer the Tomato Onion Scrambled Eggs to a serving plate and garnish with fresh parsley, if desired.
Serve hot with toasted bread or as a filling for wraps or sandwiches.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 17.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 722 mg | 15% | |
*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.
