Scrambled Eggs with Diced Tomatoes and Herbs
Fluffy scrambled eggs mixed with fresh tomatoes and aromatic herbs for a quick morning meal.
Ingredients
- •4 large eggs
- •2 tablespoons milk or cream
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 tablespoon olive oil or butter
- •1/2 cup diced ripe tomatoes (about 1 small tomato)
- •1 tablespoon chopped fresh chives
- •1 tablespoon chopped fresh parsley
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 olive oil or butter in a non-stick skillet over medium-low heat.
- 3
Pour the egg mixture into the heated skillet. 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 of the skillet, tilting the pan to allow uncooked egg to flow underneath. Continue this process, stirring and folding the eggs until they are mostly set but still slightly moist.
- 5
Add the diced tomatoes, chives, and parsley to the scrambled eggs. Gently fold them in and cook for another 1-2 minutes, until the tomatoes are slightly warmed and the herbs are fragrant. Serve immediately.
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