Tomato Scrambled Eggs
Scrambled eggs cooked with browned onion and sweet cherry tomatoes, fast enough for a weekday breakfast or a late supper.
Ingredients7
- Yellow Onion1 St.
- Cherry Tomatoes100g
- Parsley, Fresh10g
- Eggs8 St.
- Salt1 Prise
- Black Pepper1 Prise
- Oil2 EL
Instructions
- 1
Dice the onion fine and chop the parsley after washing it.
- 2
Beat the eggs hard with salt and pepper until small bubbles form on the surface.
- 3
Get the oil good and hot, then fry the tomatoes with the onion for about 2 minutes, until they take on a little color and start to smell sweet.
- 4
Pour the eggs over them, wait a moment, and then push the mixture gently with a spatula until it sets into soft golden curds.
- 5
Serve the finished eggs right away with fresh parsley scattered over the top.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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