Quick Scrambled Eggs with Diced Tomatoes and Herbs
A super fast and flavorful breakfast, perfect for busy mornings. Fluffy scrambled eggs are enhanced with fresh diced tomatoes and a sprinkle of aromatic herbs.
Ingredients
- •2 large eggs
- •1 tablespoon milk (or water)
- •Pinch of salt
- •Pinch of black pepper
- •1/4 cup diced fresh tomato
- •1 teaspoon chopped fresh chives or parsley (or 1/2 teaspoon dried mixed herbs)
- •1/2 teaspoon butter or olive oil
Dietary Info
Instructions
- 1
Crack the eggs into a small bowl. Add the milk (or water), salt, and pepper. Whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy.
- 2
Heat the butter or olive oil in a small non-stick skillet over medium heat until melted and shimmering.
- 3
Pour the egg mixture into the hot skillet. Let it sit undisturbed for about 30-60 seconds, until the edges begin to set.
- 4
Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue to gently push and fold the eggs until they are mostly set but still slightly moist.
- 5
Stir in the diced tomatoes and fresh or dried herbs. Cook for another 30 seconds, just until the tomatoes are warmed through.
- 6
Remove from heat immediately and serve hot. Enjoy!
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