SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
MENEMEN (TURKISH SCRAMBLED EGGS WITH TOMATO)
Menemen, made from eggs, tomatoes, peppers and sometimes onions, is a distinctly Turkish breakfast comfort food. Although a year-round dish, it is especially pleasing in the summer, with really ripe tomatoes from the garden or farmer's market. Be creative with this dish: Add shallots, chiles, fresh herbs or Aleppo pepper, or treat it as purists do, with only tomatoes and eggs. Cook slowly, stirring infrequently, until the eggs form billowy puffs. You can serve topped with feta cheese or lamb sausage, with any warm flatbread on the side.
Provided by Joan Nathan
Categories breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
- While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
- Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.
SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO
Make and share this Scrambled Eggs With Tomato, Cheddar and Cilantro recipe from Food.com.
Provided by PaulaG
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
- In large skillet over medium heat, warm the olive oil.
- Add onion and cook, stirring until golden, approximately 5 minutes.
- Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
- Cook until tomato is heated through and any juices have evaporated, about 1 minute.
- Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
- Using spatula, stir the eggs from the edges of the pan toward center.
- Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
- Sprinkle with grated cheese and cook for 1 minute longer.
- Divide and serve on warmed plates.
SCRAMBLED EGGS WITH SUN-DRIED TOMATO
Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.
Provided by Christina Letts
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Beat eggs and milk in a bowl with a fork for about 30 seconds.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
- Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g
SCRAMBLED EGG AND TOMATO
Make and share this Scrambled Egg and Tomato recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomato and basil and set aside.
- Beat the egg, water and garlic together.
- Heat oil (or use non-stick cooking spray), add the egg mixture.
- Cook and stir gently until the egg is nearly set.
- Sprinkle with paprika.
- Add the tomato mixture and the pepper.
- Cook and stir until the egg is completely set and the tomatoes are heated through.
- Serve with toast or English muffin.
SCRAMBLED EGGS WITH SPINACH AND TOMATOES
Enliven your morning scrambled eggs with spinach and cherry tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Whisk eggs; seasonwith salt and pepper. In askillet, heat oilover medium-low heat. Cookeggs, stirring frequently,until just set, 1 to 2 minutes;stir in spinach and tomatoes. Spoon mixture intopita halves.
Nutrition Facts : Calories 283 g, Cholesterol 423 g, Fat 19 g, Fiber 3 g, Protein 16 g, Sodium 319 g
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