Quick Scrambled Eggs with Tomato and Toast
A fast and fulfilling breakfast featuring fluffy scrambled eggs, fresh tomato, and crispy toast, perfect for a busy morning.
Ingredients
- •2 large eggs
- •1 tablespoon milk (or water)
- •Pinch of salt
- •Pinch of black pepper
- •1/2 small tomato, diced
- •1 slice of bread (your choice)
- •1 teaspoon butter (for toast, optional)
- •1/2 teaspoon olive oil (for cooking eggs)
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 olive oil in a small non-stick pan over medium-low heat. While the pan is heating, put your slice of bread in the toaster.
- 3
Pour the egg mixture into the heated pan. Let it sit undisturbed for about 30 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 this process, folding and stirring, until the eggs are mostly set but still slightly moist. Stir in the diced tomato during the last minute of cooking.
- 5
Once the toast pops up, spread with butter if desired. Serve the scrambled eggs immediately alongside the toast.
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