Soft Tomato Scrambled Eggs
Simple and Nutritious Tomato Scrambled Eggs Recipe
This dish combines the goodness of tomatoes, which aid digestion, with fluffy eggs for a healthy and delicious meal. The refreshing tang of tomatoes and the mild flavor of eggs create a satisfying breakfast option, perfect for a leisurely weekend morning. It’s a quick and easy egg dish that can be prepared in minutes!
Main Ingredients- 2 ripe tomatoes
- 5 fresh eggs
- 1/2 bunch of garland chrysanthemum (approx. 20g)
- 1/2 cup (100ml) milk for extra creaminess
Seasoning & Spices- 1 pinch of salt
- A dash of pepper
- A little parsley flakes for freshness
- 1 pinch of salt
- A dash of pepper
- A little parsley flakes for freshness
Cooking Instructions
Step 1
First, wash the fresh tomatoes thoroughly and remove the stems. Cut them into bite-sized pieces, about 1.5cm, that are easy to eat. Chop the fragrant garland chrysanthemum to a similar length as the tomatoes for a visually appealing dish with complementary textures.
Step 2
Crack the 5 fresh eggs into a bowl. Gently remove the chalazae (the white, stringy bits) with a fork or chopstick to ensure a smoother texture. Pour in 1/2 cup of milk to enhance creaminess and whisk everything together until the yolks and whites are well combined. Add a pinch of salt at this stage for basic seasoning.
Step 3
Heat a non-stick pan over medium heat and add a small amount of cooking oil or olive oil. Pour in the whisked egg mixture. Using chopsticks, gently stir and scramble the eggs from the bottom of the pan until they form soft curds. Be careful not to overcook; when they reach a soft, scrambled consistency, remove them from the pan and set aside on a plate. Pre-scrambling ensures a tender texture when combined with tomatoes later.
Step 4
Using the same pan (or a clean one), add a little olive oil and heat over medium-low heat. Add the chopped tomatoes and sauté gently until they soften slightly. Return the pre-scrambled eggs to the pan. Add another pinch of salt and toss everything together to combine. Cook for just a moment before turning off the heat. Sprinkle with parsley flakes and a dash of pepper, then add the chopped garland chrysanthemum. Gently toss to mix. The residual heat is enough to wilt the greens, preserving their fresh aroma. Your delicious Tomato Scrambled Eggs are ready!
