Quick Scrambled Eggs with Diced Tomatoes and Toast
A classic energizing breakfast featuring fluffy scrambled eggs with fresh diced tomatoes, served with a side of golden-brown toast. Perfect for a quick and satisfying start to your day.
Ingredients
- •4 large eggs
- •2 tablespoons milk (or cream, for richer eggs)
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 tablespoon unsalted butter
- •1/2 cup diced fresh tomatoes (about 1 small tomato)
- •4 slices bread (your choice, e.g., whole wheat, sourdough)
- •Optional: Fresh chives or parsley, chopped, for garnish
Dietary Info
Instructions
- 1
Crack the eggs into a medium bowl. Add the milk, salt, and pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
- 2
Heat a non-stick skillet over medium heat. Add the butter and swirl to coat the bottom of the pan as it melts.
- 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 rubber 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 fold and push the eggs until they are mostly set but still slightly moist and creamy. Stir in the diced tomatoes during the last minute of cooking.
- 5
While the eggs are cooking, toast the bread to your desired crispness.
- 6
Divide the scrambled eggs between two plates and serve immediately with the toasted bread. Garnish with fresh chives or parsley, if desired.
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