Scrambled Eggs with Tomatoes

Scrambled Eggs with Tomatoes

Basic Information

• Servings: 2
• Serving Size: 1 plate
• Difficulty: 2
• Budget: 3
• Prep Time: 5
• Cook Time: 10
• Total Time: 15
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• High-Protein
• Pescatarian
• DASH
• Halal
• Kosher

Equipment

• Medium skillet
• Small bowl
• Whisk
• Spatula
• Knife
• Measuring cups

Ingredients

1. 4 large eggs, beaten
2. 1 cup cherry tomatoes, halved
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper

Directions

1. In a medium skillet over medium heat, heat olive oil.
2. Add cherry tomatoes and sauté until softened, about 3-4 minutes.
3. Pour beaten eggs into the skillet, season with salt and pepper, and scramble, stirring occasionally, until fully cooked, about 3-4 minutes.
4. Divide into two plates and serve hot.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 180
• Protein: 13g
• Fat: 14g
• Carbs: 4g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A