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Recipe by Estee Kafra

Creamy Scrambled Eggs with Tomatoes and Herbs

Creamy Scrambled Eggs with Tomatoes and Herbs add or remove this to/from your favorites
Dairy Dairy
Easy Easy
2 Servings
Allergens

Contains

- Egg - Dairy

Adding tomatoes and herbs into this classic gives it a gourmet twist with very little effort. Serve with crackers, pita, or rice cakes.

Ingredients

Creamy Scrambled Eggs with Tomatoes and Herbs

  • 1 tomato, diced

  • 1 green onion, sliced thinly

  • 4 basil leaves, thinly sliced

  • 1 tablespoon cleaned fresh tarragon or Italian parsley, optional

Directions

1.

Place the eggs into a bowl. Add water and beat vigorously.

2.

Meanwhile, preheat a pan (or pot) over medium heat and grease lightly with oil. When the pan is hot, pour in the eggs. As soon as they begin to solidify, add salt, pepper, and cheese. Lower heat and mix gently. When just melting, add the vegetables and herbs and mix continuously, as the eggs solidify.

3.

Remove from the heat as soon as the eggs are a solid mass and move them onto a plate immediately, as the hot pan will continue cooking them.

Creamy Scrambled Eggs with Tomatoes and Herbs

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