SCRAMBLED EGGS WITH TOMATO

Scrambled Eggs with Tomato image

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.

Provided by Emily

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 40m

Yield 3

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 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, Sodium 273.9 mg, Sugar 12.7 g