scrambled eggs and tomatoes recipe

Written ByJenny Smyth Posted on
scrambled eggs and tomatoes recipe
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The Best scrambled eggs and tomatoes recipe

I’ve been making scrambled eggs and tomatoes for my family for years, and it’s always a hit. The dish is simple yet flavorful, and it’s a great way to get some protein and veggies into your kids.

I like to think of it as a classic comfort food that never goes out of style. One of the things I love about this recipe is that it’s incredibly easy to make.

Just crack some eggs, chop up some tomatoes, and you’re good to go. It’s perfect for a quick breakfast or brunch on the weekends, or even as a mid-week meal when you’re short on time.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with – they can easily crack the eggs and stir in the tomatoes. It’s also a great way to get them involved in cooking and learning about different ingredients and flavors.

As for me, I appreciate how versatile this recipe is – you can serve it on its own or add some toast or hash browns for a more filling meal. And let’s not forget about the health benefits – scrambled eggs are an excellent source of protein, while tomatoes are packed with vitamins A and C.

Overall, scrambled eggs and tomatoes is a win-win recipe that I highly recommend trying out.

Scrambled Eggs and Tomatoes

Scrambled Eggs and Tomatoes

4.8 from 1431 votes

A classic breakfast dish featuring scrambled eggs cooked with fresh tomatoes and a touch of cheese for added flavor. This dish is perfect for a hearty breakfast or brunch.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 large eggs
2 medium tomatoes, diced
1 small onion, finely chopped
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 cup shredded cheddar cheese

👨‍🍳Directions

1Dice tomatoes and finely chop the onion using a cutting board and knife.
Set aside.
2Heat the olive oil in a non-stick skillet over medium heat.
3Add the chopped onion and cook until it becomes translucent and slightly golden, about 3-4 minutes.
4Add the diced tomatoes to the skillet and cook until they soften and release their juices, about 5-7 minutes.
5Stir occasionally to prevent burning.
6The tomatoes should be soft and slightly caramelized.
7In a separate bowl, whisk the eggs until the yolks and whites are fully combined and the mixture is a single color.
8Season the eggs with salt, black pepper, and paprika.
9Pour the egg mixture into the skillet with the tomatoes and onions.
10Use a spoon to gently stir the eggs, allowing them to cook slowly and evenly.
11Cook the eggs over low heat, stirring occasionally, until they are mostly set but still slightly runny in places, about 3-5 minutes.
12The eggs should be softly scrambled and lightly golden.
13Sprinkle the shredded cheddar cheese evenly over the top of the scrambled eggs.
14Remove the skillet from the heat and let the cheese melt slightly, about 1-2 minutes.
15Serve immediately while hot.

🔧Equipment

Non-stick skillet
Spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 8g❤️Cholesterol: 380mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For a spicier dish, add a pinch of red pepper flakes. Ensure the eggs are cooked to your desired level of doneness. Add a side of toast or bacon for a complete meal.

Watch Video Of How Scrambled Eggs and Tomatoes Works

One of the best things about scrambled eggs and tomatoes is that it’s incredibly easy to store leftovers for later – just refrigerate or freeze them until you’re ready to reheat.

When reheating, be sure to add a splash of milk or cream to keep the eggs moist and creamy.

This recipe also works beautifully for family gatherings – just multiply the ingredients accordingly and serve it hot alongside some crusty bread or hash browns.

❓ Frequently Asked Questions About Scrambled Eggs and Tomatoes

1. What type of tomatoes should I use?

For this recipe, I prefer using cherry or grape tomatoes as they’re sweet and bursting with flavor. However, you can also use regular-sized tomatoes if that’s what you have on hand.

2. Can I use other types of cheese?

No problem at all! While cheddar is a great option, you can also use mozzarella, parmesan, or even feta if you prefer a tangier taste.

3. How do I prevent my scrambled eggs from becoming too dry?

Avoid over-mixing your eggs – just gently fold them together until they’re set but still moist. Also, don’t overcook them; aim for a creamy texture instead.

4. Can I make this recipe ahead of time?

Sure! You can prep the ingredients (chopping the tomatoes and cracking the eggs) up to 24 hours in advance. Just store them separately in the fridge until you’re ready to cook.

5. Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly as long as you avoid adding any animal-derived products like cheese or bacon bits.

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