Balbuljata Maltese Egg Tomatoes Food

MALTESE SCRAMBLED EGGS (BALBULJATA)

Maltese Scrambled Eggs (Balbuljata) image

Make and share this Maltese Scrambled Eggs (Balbuljata) recipe from Food.com.

Provided by PanNan

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large tomatoes, fresh and ripe
1 onion, finely chopped
1 tablespoon olive oil
2 tablespoons butter
1 garlic clove, finely chopped (optional)
8 eggs
salt and pepper, to taste
1 tablespoon parsley, minced (or substitute mint)

Steps:

Peel, deseed, and chop the tomatoes. Saute onion in oil and butter until soft. Add the garlic and tomatoes and cook all for additional 5 minutes Beat the eggs lightly with salt and pepper and pour them on to the tomatoes and onions, adding the remaing butter and parsley or mint. Stir continuously over low heat until the eggs are barely set, continue to stir once over the heat, until done.
Serve Hot.

Nutrition Facts : Calories 251.5, Fat 18.9, SaturatedFat 7.3, Cholesterol 387.3, Sodium 198.9, Carbohydrate 6.9, Fiber 1.6, Sugar 3.9, Protein 13.8

BALBULJATA (MALTESE SCRAMBLED EGGS)

Balbuljata (Maltese Scrambled eggs) image

Scrambled eggs Maltese style.

Provided by Vicki Butts (lazyme)

Categories Eggs

Time 30m

Number Of Ingredients 7

Ingredients

2 large ripe tomatoes
1 onion, finely chopped
1 Tbsp olive oil
chopped garlic, to taste
8 eggs
salt and pepper, to taste
1 Tbsp parsley or mint, chopped

Steps:

1. Peel, seed and chop the tomatoes.
2. Cook onion in oil and a little butter until soft.
3. Add the garlic and tomatoes and cook for 5 minutes more.
4. Beat the eggs lightly with the salt and pepper and pour over the tomatoes and onions.
5. Add more butter if needed. Add parsley or mint and stir continuously over low heat until the eggs are barely set.
6. Serve hot.

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