Scrambled Eggs with Tomato recipe
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Ingredients
- 2 pounds tomatoes, chopped 2 tablespoons butter 3 small onions, finely sliced salt to taste 6 eggs 4 tablespoons milk 2 tablespoons chopped fresh parsley
Nutrition Info
- 304.4 caloriescarbohydrate: 20.3 gcholesterol: 394 mgfat: 18.7 gfiber: 4.9 gprotein: 16.8 gsaturatedFat: 8.3 gservingSize: -sodium: 273.9 mgsugar: 12.7 gtransFat: : -unsaturatedFat: : -
Directions Scrambled Eggs with Tomato
Directions
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Cut an X into one side of each tomato. Bring a large pot of water to a boil. Add tomatoes and cook for 1 minute. Drain in a colander, and carefully peel and slice tomatoes.
Melt butter in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add tomato slices and season with salt. Cook until tomatoes are soft and most of the liquid has evaporated, about 10 minutes.
Beat eggs and milk in a small bowl. Season with salt and stir in parsley. Pour egg mixture on top of tomatoes in the skillet. Cook over low heat until eggs have set, 5 to 10 minutes. Serve immediately.