Tomato Egg Scramble Recipes

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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 :

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

EGG AND TOMATO SCRAMBLE



Egg and Tomato Scramble image

The recipe for Egg and Tomato Scramble comes from Ilva Jasica of St. Joseph, Michigan. "My mother used to make this when I was a girl," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 9

1 plum tomato, peeled and chopped
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1 egg or egg substitute equivalent
1 teaspoon water
1 garlic clove, minced
1 teaspoon olive oil, optional
Salt and pepper to taste, optional
1 slice bread, toasted
Additional fresh basil, optional

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

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

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.

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 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

CHINESE STIR-FRIED TOMATOES AND EGGS



Chinese Stir-Fried Tomatoes and Eggs image

Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.

Provided by Francis Lam

Time 20m

Yield Serves 2 or 3, with rice

Number Of Ingredients 12

6 eggs
Kosher salt
1/2 teaspoon sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons ketchup
1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice
4 tablespoons vegetable oil
3 scallions, sliced
1 teaspoon minced ginger (from about 1/4-inch nub)
Steamed rice, for serving

Steps:

  • In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
  • If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
  • Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
  • Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
  • Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams

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