SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
EGG AND TOMATO SCRAMBLE
Steps:
- In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil if desired in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper if desired. , Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired.
Nutrition Facts : Calories 152 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 289mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
TOMATO-EGG SCRAMBLE
We have always enjoyed scrambled eggs for any meal...breakfast, lunch or dinner. Maybe it was because this was one of the first dishes we taught the children in the family to cook and they especially liked to make it.
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the eggs, milk, salt and pepper. Set aside. In a skillet, saute onion in 1 tablespoon butter until tender. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in tomato. Spread each slice of toast with 1 teaspoon remaining butter. Spoon egg mixture over toast.
Nutrition Facts :
HERB AND EGG SCRAMBLE WITH GARLIC TOAST AND SLICED TOMATO
John and I keep a small bottle of truffle oil in the cupboard. We drizzle it on these eggs for an extra-special finish. Try it some time. The eggs are pretty tasty as-is, too. The recipe easily adjusts, as do the potatoes and the toast in this meal, to feed 1 or more. Enjoy.
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual.
CHINESE TOMATO EGG STIR-FRY
This 10-minute Chinese tomato egg stir-fry is a dish you'll find on many Chinese home dinner tables. It's fast, easy, cheap, and delicious. And vegetarian!
Provided by Sarah
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Start by cutting tomatoes into small wedges and finely chop the scallion.
- Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
- Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
- Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
- Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
- Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
Nutrition Facts : Calories 333 kcal, Carbohydrate 6 g, Protein 11 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 327 mg, Sodium 925 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
- Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
- In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
- Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.
FLUFFY CHEESE AND TOMATO SCRAMBLED EGGS
Make and share this Fluffy Cheese and Tomato Scrambled Eggs recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet sprayed with nonstick cooking spray.
- In a mixing bowl, beat together eggs (or substitute) and ricotta cheese until smooth.
- Add remaining ingredients and mix well.
- Pour into skillet and cook/scramble until done.
SCRAMBLED EGG AND TOMATO
Make and share this Scrambled Egg and Tomato recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomato and basil and set aside.
- Beat the egg, water and garlic together.
- Heat oil (or use non-stick cooking spray), add the egg mixture.
- Cook and stir gently until the egg is nearly set.
- Sprinkle with paprika.
- Add the tomato mixture and the pepper.
- Cook and stir until the egg is completely set and the tomatoes are heated through.
- Serve with toast or English muffin.
TOMATO EGGS RECIPE (CHINESE STYLE)
Tomato eggs (蕃茄炒蛋/ 西红柿炒蛋) is home-cooked comfort food popular in Chinese families. It is a quick and easy dish that you can get onto the dining table in 15 minutes.
Provided by KP Kwan
Categories Main
Time 15m
Number Of Ingredients 12
Steps:
- Cut the scallion into thin rings and separate the green and white sections.
- Cut the tomatoes into small dices.
- Saute the white section scallion in oil. Then add the remaining ingredients in A, Cook for 2 minutes. Add the cornstarch slurry. Remove.
- Mix the ingredient in B. Pour into a pan with some oil over medium heat. Stir until it becomes half-cooked scrambled eggs.
- Return the tomatoes to the pan. Add some green scallion, Have a quick mix and dish out. Garnish with more green scallion.
Nutrition Facts : Calories 324 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 809 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
TOMATO, BASIL & PARMESAN SCRAMBLED EGGS
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Number Of Ingredients 7
Steps:
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
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- Pour 1/2 tablespoon vegetable oil in a non-stick pan and turn on medium-high add beaten eggs.
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- In a small bowl, crack and add a small pinch of salt and pepper. Whisk until there is a small layer of fine bubbles and the mixture becomes slightly white.
- Heat up oil in wok until really hot, stir egg mixture in. Wait for seconds until the egg liquid firms. Turn off the fire immediately and then break the egg into small pieces. Transfer the egg out and leave the oil in.
- Add tomato wedges in, fry until juicy. Return egg pieces, add salt, sugar and scallion. Do a quick stir fry to combine everything well. Serve immediately.
SCRAMBLED EGG WITH TOMATOES - EGGS FOR ... - PENNY'S RECIPES
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- Stir gently over a medium heat with a wooden spoon to break the yolks and gently mix in with the whites
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- Crack your eggs and whip them until the yolks and whites are incorporated. Also, prepare your vegetables here if you haven't.
CHEESY SCRAMBLED EGG SANDWICH | NEIGHBORFOOD
From neighborfoodblog.com
5/5 (2)Total Time 20 minsCategory EggsCalories 583 per serving
- Heat a non stick skillet over low heat. Melt a tablespoon of butter in the skillet. Add the eggs and allow to cook undisturbed for about 30 seconds. Then, drag a rubber spatula through the egg mixture and around the edges to allow uncooked portions to hit the skillet. Continue to drag and scrape the spatula every 10-15 seconds until the eggs are in curds. Remove from heat when the eggs still look slightly “wet.”
- Season to taste with salt and pepper and snipped chives, then divide the eggs into equal portions for the sandwiches, draping a slice of cheese over each one so it can melt.
- Meanwhile, toast the bread (if desired). To assemble the sandwiches, spread mayonnaise and a dollop of dijon mustard on the inside of both sides of the bread. Top one slice with lettuce and sliced tomato, seasoning the tomato with a pinch of salt and pepper. Add eggs and top with the second slice of bread.
BACON & TOMATO SCRAMBLE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy, Quick & Easy Egg RecipesCalories 176 per servingTotal Time 25 mins
- In a medium bowl combine eggs, egg whites, milk, salt and pepper. Beat with a fork until combined but not frothy.
- Coat an unheated large nonstick skillet with flared sides with cooking spray. Preheat skillet over medium heat.
- Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 minutes.
- Fold in spinach, tomatoes and turkey bacon. Cook about 1 minute more or until egg mixture is cooked through but still moist. If desired, top with basil.
MENEMEN – TURKISH SCRAMBLED EGGS WITH TOMATOES - RECIPE ...
From vidarbergum.com
4.8/5 (14)Servings 2Cuisine Turkish FoodCategory Vegetarian
- Heat a large frying pan over medium/low heat. Add the olive oil and fry onion and peppers until completely soft, but not coloured, 10-15 minutes. Stir regularly, making sure the onions don't catch any colour.
- Grate the tomatoes with the cut side against the coarse side of a box grater, until only the skin remains. Discard the skin. Whisk the eggs in a bowl with some salt and pepper.
- When the onion and peppers are soft, add the grated tomato and chopped parsley. Simmer for 5-10 to allow the flavours to mingle, making sure to stir regularly. Season with salt and pepper to taste.
- Turn the heat down to low. Add the eggs. Cook until the eggs are as you like them, stirring constantly. Personally, I prefer menemen to be slightly runny. Serve immediately, with an extra scattering of parsley, if you like.
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From 24carrotkitchen.com
Ratings 2Category Breakfast, BrunchCuisine American, BreakfastTotal Time 15 mins
- Place one tablespoon of olive oil (or coconut oil or ghee) in a skillet over medium low heat. Add the chopped tomatoes and saute for several minutes until tomatoes start to soften and cook.
SPICED TOMATO SCRAMBLE WITH OREGANO, PAPRIKA, AND BUTTER
From more.ctv.ca
- Melt the oil and butter in a sauté pan or deep frying pan over medium heat. Add the onion and fry for about ten minutes, stirring occasionally.
- Meanwhile, skin the tomatoes. To do this, use a knife to cut a cross into the top of them (where the stem was), then pop them into a bowl of just-boiled water. After two minutes, fish them out and you should be able to peel the skins off easily. If not, pop them back in the water for another minute. Once you’ve skinned the tomatoes, very finely chop them.
- Once the onion is soft and golden, add the garlic and red pepper and fry for another couple of minutes. Add the tomatoes, oregano, paprika, pul biber, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for another five minutes, uncovered. Lower the heat, cover, and simmer for ten minutes, stirring occasionally so it cooks evenly.
- Crack the eggs into a bowl and lightly whisk with a fork. Then add these to the pan of tomatoes and increase the heat a little. Let the eggs cook for one minute, then mix them in with a wooden spoon for three to four minutes until just set.
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