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Scrambled Eggs and Tomatoes

Scrambled Eggs and Tomatoes

Ingredients and Weight:

Preparation Time:

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

  1. In a bowl, crack and beat the eggs with milk, salt, and black pepper (if using) until well combined.
  2. Melt the butter in a large non-stick pan over medium heat.
  3. Add the chopped tomatoes to the pan and cook for about 5 minutes, or until they start to break down and release their juices.
  4. Pour the beaten egg mixture into the pan and reduce heat to low.
  5. Using a rubber scraper or whisk, gently stir the eggs and tomatoes together until the eggs start to set.
  6. Once the edges of the scrambled eggs start to firm up, add the chopped fresh herbs (if using) and stir gently for another minute or two.
  7. Remove from heat and serve immediately with toast or bread of choice.

Nutritional Information: (Based on average values)

Dish Characteristics:

User Comments:

  1. "Love the combination of scrambled eggs and tomatoes! This dish is a great way to start the day." - John Doe
  2. "The texture of the scrambled eggs was perfect, not too dry and not too wet. The tomatoes added a nice flavor." - Jane Smith
  3. "I added some chili flakes to give it a kick, it was delicious! Will definitely make this again." - Michael Johnson

Special Precautions and Tips: