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Scrambled eggs with tomatoes serve on a withe plate topped with green onion, top close-up view
Olivia

Scrambled Eggs with Tomatoes

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Scrambled eggs with tomatoes and green onions. A quick and easy meal with fresh flavor and soft texture.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast, Snack
Cuisine: American
Calories: 214
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 eggs
  • 2 tomatoes diced
  • 1 tablespoon olive oil
  • 2 green onions sliced
  • Salt to taste
  • Black pepper to taste

Equipment

Mixing Bowl
Mixing Bowl
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Mixing bowl
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Crack eggs into a bowl and whisk until smooth.
  2. Heat olive oil in a skillet over medium heat.
  3. Add diced tomatoes and cook for 2-3 minutes.
  4. Stir occasionally until tomatoes soften slightly.
  5. Pour the eggs into the skillet.
  6. Gently stir as the eggs begin to cook.
  7. Continue stirring until the eggs are soft and fluffy.
  8. Season with salt and black pepper.
  9. Transfer to serving plates.
  10. Top with sliced green onions and serve warm.

Nutrition

Calories: 214kcalCarbohydrates: 6gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 327mgSodium: 133mgPotassium: 446mgFiber: 2gSugar: 4gVitamin A: 1619IUVitamin C: 19mgCalcium: 70mgIron: 2mg

Notes

• Use ripe tomatoes for the best flavor
• Avoid overcooking the eggs to keep them soft
• Serve with toast or pita bread for a complete meal

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