Scrambled Eggs With Fresh Tomato Salad Recipes

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SCRAMBLED EGGS AND TOMATOES



Scrambled Eggs and Tomatoes image

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

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

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

VELVET SCRAMBLED EGGS WITH FRESH HERBS



Velvet Scrambled Eggs with Fresh Herbs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

9 large eggs
1/4 cup milk or cream, plus a splash
1/4 cup butter
1 tablespoon minced fresh marjoram or oregano
1 tablespoon minced fresh thyme
1/2 scallion, minced (green only)
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Lemon wedges, for serving
Green Salad, recipe follows
1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
  • In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
  • Toss the green salad with the vinaigrette and serve.

EGG AND TOMATO SALAD



Egg and Tomato Salad image

I often need to prepare a salad just for myself. And when I want a change from ordinary greens, this is the recipe I reach for.-Joan Schroeder, Mesquite, Nevada

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 11

1 small tomato, thinly sliced
1 hard-boiled large egg, sliced
Leaf lettuce
2 tablespoons olive oil
4 teaspoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon seasoned salt
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
2 drops hot pepper sauce

Steps:

  • On a salad plate or in a bowl, alternate tomato and egg slices on lettuce. In a small bowl, whisk remaining ingredients until smooth. Pour over salad and serve immediately.

Nutrition Facts :

FRESH TOMATO PARMESAN SCRAMBLE



Fresh Tomato Parmesan Scramble image

This simple egg scramble features Parmesan cheese and tomatoes seasoned with black pepper and garlic salt.

Provided by FrackFamily5 CA->CT

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 20m

Yield 1

Number Of Ingredients 7

cooking spray
1 small tomato, chopped
garlic salt to taste
freshly ground black pepper to taste
1 egg
2 teaspoons water
1 teaspoon grated Parmesan cheese

Steps:

  • Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
  • Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
  • Cook until the eggs are set but still slightly moist, about 5 minutes.

Nutrition Facts : Calories 100 calories, Carbohydrate 4.8 g, Cholesterol 187.8 mg, Fat 5.8 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 440.3 mg, Sugar 2.8 g

TOMATO-EGG SCRAMBLE



Tomato-Egg Scramble image

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

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

3 eggs
2 tablespoons milk
1/4 teaspoon salt
Dash pepper
3 tablespoons finely chopped onion
1 tablespoon plus 2 teaspoons butter, softened and divided
1 small fresh tomato, seeded and diced
2 slices bread, toasted

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 :

SCRAMBLED EGGS WITH FRESH TOMATO SALAD



Scrambled Eggs with Fresh Tomato Salad image

Whip up Scrambled Eggs and Fresh Tomato Salad in just 10 minutes. Scrambled Eggs and Fresh Tomato Salad features creamy, Parmesan-dusted eggs and a very zesty tomato salad.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 10m

Yield 2 servings

Number Of Ingredients 7

2 tomatoes, quartered
2 green onions, sliced
1/4 cup thinly sliced celery
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
4 eggs
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. butter

Steps:

  • Combine first 4 ingredients in medium bowl.
  • Beat eggs and cheese in small bowl with whisk until blended. Melt butter in small nonstick skillet on medium heat. Add egg mixture; cook 1 to 2 min. or until set, stirring occasionally.
  • Serve eggs with tomato salad.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 395 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES



Scrambled Eggs with Fines Herbes and Tomatoes image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 9

12 large eggs
1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 or 3 tablespoons Dijon mustard
2 tablespoons unsalted butter
3 small tomatoes, peeled, seeded, diced, and drained
1 teaspoon chopped chives

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.

SCRAMBLED EGGS WITH SPINACH AND TOMATOES



Scrambled Eggs with Spinach and Tomatoes image

Enliven your morning scrambled eggs with spinach and cherry tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

4 large eggs
Salt and pepper
2 teaspoon olive oil
1/2 cup spinach
1/2 cup cherry tomatoes (halved)
2 toasted pita halves

Steps:

  • Whisk eggs; seasonwith salt and pepper. In askillet, heat oilover medium-low heat. Cookeggs, stirring frequently,until just set, 1 to 2 minutes;stir in spinach and tomatoes. Spoon mixture intopita halves.

Nutrition Facts : Calories 283 g, Cholesterol 423 g, Fat 19 g, Fiber 3 g, Protein 16 g, Sodium 319 g

SCRAMBLED EGGS OVER FRESH SLICED TOMATOES AND BASIL



Scrambled Eggs over Fresh Sliced Tomatoes and Basil image

A simple and quick low fat, healthy breakfast of Scrambled Eggs over Garden fresh sliced Tomatoes and Basil. Add if you want even a healthier version go for just egg whites.

Provided by Rita1652

Categories     Breakfast

Time 9m

Yield 1 serving(s)

Number Of Ingredients 3

2 eggs
1 tomatoes
4 basil leaves

Steps:

  • Beat eggs slightly with fork adding 2 minced basil leaves, pepper, and a 1/2 teaspoon water.
  • Heat pan, spray Pam, add the mixture.
  • Cook until of creamy consistency, stirring and scraping from bottom of the pan.
  • Sliced and plate the tomato top with scrambled eggs and garnish with basil and season with salt and pepper.

Nutrition Facts : Calories 171.8, Fat 10.2, SaturatedFat 3.2, Cholesterol 423, Sodium 146.6, Carbohydrate 6, Fiber 1.9, Sugar 4, Protein 13.9

SCRAMBLED EGG AND TOMATO



Scrambled Egg and Tomato image

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

1 plum tomato, peeled and chopped
1 teaspoon fresh basil, chopped or 1/4 teaspoon dried basil
2 eggs or 2 egg substitute
2 teaspoons water
2 cloves garlic, minced
2 teaspoons olive oil (optional) or 2 teaspoons canola oil (optional)
1 dash paprika
pepper (optional)
seasoning (optional)

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.

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