Scrambled Eggs with Tomato recipe

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Ingredients

2 pounds tomatoes, chopped
2 tablespoons butter
3 small onions, finely sliced
salt to taste
6 eggs
4 tablespoons milk
2 tablespoons chopped fresh parsley

Nutrition Info

304.4 calories
carbohydrate: 20.3 g
cholesterol: 394 mg
fat: 18.7 g
fiber: 4.9 g
protein: 16.8 g
saturatedFat: 8.3 g
servingSize: -
sodium: 273.9 mg
sugar: 12.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut an X into one side of each tomato. Bring a large pot of water to a boil. Add tomatoes and cook for 1 minute. Drain in a colander, and carefully peel and slice tomatoes.

  2. Melt butter in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add tomato slices and season with salt. Cook until tomatoes are soft and most of the liquid has evaporated, about 10 minutes.

  3. Beat eggs and milk in a small bowl. Season with salt and stir in parsley. Pour egg mixture on top of tomatoes in the skillet. Cook over low heat until eggs have set, 5 to 10 minutes. Serve immediately.

Recipe Yield

3 servings

Recipe Note

I am always looking to use up my garden tomatoes, and they taste great with eggs! I peel them for a finer taste. Try it! It's my favorite breakfasts these days.

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