Speedy Scrambled Eggs with Diced Tomatoes
A quick and easy breakfast, perfect for busy mornings. Fluffy scrambled eggs are combined with fresh diced tomatoes for a burst of flavor and a touch of color.
Ingredients
- •4 large eggs
- •2 tablespoons milk (or water)
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 tablespoon unsalted butter
- •1/2 cup diced fresh tomatoes (about 1 small tomato)
- •1 tablespoon chopped fresh chives or parsley (optional, for garnish)
Dietary Info
Instructions
- 1
In a medium bowl, whisk together the eggs, milk (or water), salt, and pepper until well combined and slightly frothy.
- 2
Heat the butter in a non-stick skillet over medium-low heat. Once the butter is melted and shimmering, pour in the egg mixture.
- 3
Let the eggs cook undisturbed for about 30-60 seconds, until the edges begin to set.
- 4
Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue to gently fold and stir the eggs until they are mostly set but still slightly moist.
- 5
Stir in the diced tomatoes during the last minute of cooking, just to warm them through. Do not overcook.
- 6
Remove from heat immediately and serve hot. Garnish with fresh chives or parsley, if desired.
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