Quick Scrambled Eggs with Diced Tomatoes and Whole Wheat Toast

Instructions

1. 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. 2

   Heat a small non-stick skillet over medium-low heat. Add the butter and swirl to coat the pan, or spray with cooking spray.

3. 3

   Pour the egg mixture into the heated skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set.

4. 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 this process, folding and scrambling the eggs until they are mostly set but still slightly moist.

5. 5

   Add the diced tomatoes to the eggs and gently fold them in during the last 30 seconds of cooking. Remove from heat immediately to prevent overcooking.

6. 6

   While the eggs are cooking, toast the slice of whole wheat bread to your desired crispness.

7. 7

   Serve the quick scrambled eggs with diced tomatoes immediately alongside the whole wheat toast.