Quick Scrambled Eggs with Diced Tomatoes and Chives
A fast and flavorful breakfast featuring fluffy scrambled eggs, bright diced tomatoes, and fresh chives. Perfect for a quick and energizing start to your day.
Ingredients
- •4 large eggs
- •2 tablespoons milk or cream
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 tablespoon unsalted butter
- •1/2 cup diced ripe tomato (about 1 small tomato)
- •2 tablespoons fresh chives, finely chopped
Dietary Info
Instructions
- 1
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
- 2
Heat the butter in a non-stick skillet over medium-low heat until melted and shimmering.
- 3
Pour the egg mixture into the hot skillet. Let it sit undisturbed for about 30 seconds until the edges just begin to set.
- 4
Using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding and stirring gently, until the eggs are mostly set but still slightly moist.
- 5
Stir in the diced tomatoes and half of the chopped chives. Cook for another 30 seconds to 1 minute, until the tomatoes are slightly warmed through and the eggs are cooked to your desired consistency.
- 6
Remove from heat and transfer the scrambled eggs to serving plates. Garnish with the remaining fresh chives and serve immediately.
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