Scrambled eggs with tomatoes and onions is a simple yet flavorful dish that can be enjoyed for breakfast, lunch, or dinner. This recipe brings together the creamy texture of scrambled eggs with the fresh, tangy taste of tomatoes and the mild sweetness of onions. It’s a perfect choice for a quick and nutritious meal, packed with flavor and requiring minimal effort.
Scrambled Eggs with Tomatoes And Onions Recipe
Course: MainCuisine: GlobalDifficulty: Easy
Servings
2
servingsPrep time
10
minutesCooking time
10
minutesCalories
180
kcalTotal time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 4 large eggs
1 1 medium tomato
1 1 small onion
2 tablespoons 2 tablespoons Butter
Salt and pepper, to taste
Fresh herbs like parsley or chives, for garnish (Optional)
Equipment
Mixing bowl- Whisk or fork
- Skillet
- Spatula
- Knife
- Cutting board
Directions
- Crack the eggs into a mixing bowl. Add a pinch of salt and pepper, then whisk until well combined.
- Dice the tomato and finely chop the onion.
- Heat the butter in a frying pan over medium heat.
- Add the chopped onions and sauté for about 3-4 minutes, until they become translucent and slightly golden.
- Stir in the diced tomatoes with the onions. Cook for another 3-4 minutes until the tomatoes start to soften and release their juices.
- Pour the beaten eggs into the pan with the tomatoes and onions.
- Let the eggs sit for a few seconds before gently stirring with a spatula. Continue to cook, stirring occasionally, until the eggs are softly scrambled and cooked through. This should take about 3-4 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the scrambled eggs with tomatoes and onions to plates.
- Garnish with fresh herbs if desired, and serve immediately.
Can I use cherry tomatoes instead of a regular tomato?
Yes, you can use cherry tomatoes! Simply halve or quarter them depending on their size. They will add a slightly sweeter taste to the dish.
