Whole30 Scrambled Eggs with Tomato
Elevate your breakfast routine with these flavorful Whole30 Scrambled Eggs with Tomato, a quick and nutritious recipe that’s ready in just 15 minutes. Featuring creamy coconut milk, juicy sautéed tomatoes, and a touch of fresh parsley, this dish transforms everyday scrambled eggs into something truly special. Perfectly soft and packed with protein, these eggs are cooked gently with olive oil to achieve a silky texture and are seasoned simply with salt and pepper for a clean, wholesome taste. Whether you’re following a Whole30 diet or just looking for a vibrant, healthy start to your day, this recipe is a deliciously satisfying choice. Serve it fresh and hot for a nutritious breakfast or brunch!
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium tomato
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Crack the eggs into a medium bowl and add the coconut milk, salt, and black pepper. Whisk the mixture thoroughly until the eggs are completely beaten and the ingredients are well combined.
Chop the medium tomato into small cubes, about 1/2 inch in size. Finely chop the fresh parsley and set aside.
Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the diced tomato and sauté for about 3 minutes, or until the tomato starts to soften and release its juices.
Reduce the heat to low and pour the egg mixture into the skillet. Let it sit without stirring for about 30 seconds to allow the bottom to begin setting.
Using a spatula, gently push the eggs from the edges to the center, creating soft folds. Continue doing this, slowly, so that large curds form. Cook until the eggs are just set but still slightly runny, about 5–7 minutes.
Remove the skillet from heat. The residual heat will help fully cook the eggs through while keeping them moist.
Sprinkle the chopped parsley over the eggs and give them one final gentle fold.
Serve the scrambled eggs immediately, divided equally between two plates. Optionally season with a bit more salt and pepper to taste.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 13.0 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 581 mg | 12% | |
*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.
