Best Scrumbled Eggs With Tomato And Cheese Strapatsada Recipes

PERFECT SCRAMBLED EGGS

Perfect Scrambled Eggs image

These eggs are a great way to start out your morning! They are easy and fast to make!

Provided by Whitney

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 12m

Yield 3

Number Of Ingredients 6

Ingredients

1 ½ tablespoons milk
6 eggs
½ cup minced onion
½ teaspoon black pepper
½ teaspoon salt
1 ½ teaspoons butter

Steps:

Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g

STRAPATSADA (SCRAMBLED EGGS IN TOMATO SAUCE)

Strapatsada (Scrambled Eggs in Tomato Sauce) image

Make and share this Strapatsada (Scrambled Eggs in Tomato Sauce) recipe from Food.com.

Provided by evelynathens

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 medium tomatoes, peeled,seeded and chopped
1 green pepper, diced fine
6 eggs, beaten
3 tablespoons olive oil
8 ounces feta cheese, crumbled
salt and pepper

Steps:

Put the tomatoes and green pepper in a non-stick frying pan and cook them until they are a very thick sauce.
Season to taste.
Add oil and eggs.
Let the eggs cook till set on the bottom before giving them a stir.
Bring the set eggs up (like when you scramble eggs), and continue to cook, in this way.
When the eggs are fully cooked, top with the cheese.
Allow the cheese to melt (don’t stir).

Nutrition Facts : Calories 381, Fat 30.6, SaturatedFat 12.8, Cholesterol 370.7, Sodium 781.5, Carbohydrate 8, Fiber 1.6, Sugar 6.2, Protein 19

BEST SCRAMBLED EGGS

Best Scrambled Eggs image

I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.

Provided by mimo1099

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 8m

Yield 1

Number Of Ingredients 5

Ingredients

2 eggs
2 tablespoons sliced Cheddar cheese
2 thin slices ham
1 teaspoon heavy whipping cream
½ teaspoon butter

Steps:

Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g

SCRAMBLED EGGS AND TOMATOES

Scrambled Eggs and Tomatoes image

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

Ingredients

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

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

SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO

Scrambled Eggs With Tomato, Cheddar and Cilantro image

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

Ingredients

4 large eggs or 4 large egg substitute
1 tablespoon olive oil
1/4 cup chopped sweet onion (I use Vidalia)
1 medium plum tomato, diced
2 -4 tablespoons chopped cilantro, depending upon personal taste
kosher salt
black pepper, freshly ground
1/4 cup coarsely shredded low-fat cheddar cheese

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.