Scrambled Eggs with Tomato

Scrambled Eggs with Tomato

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.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
304 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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.
Scrambled Eggs with Tomato

Ingredients

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

Categories

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