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Scrambled Eggs and Tomatoes
Softly set eggs mingle with juicy, lightly sweet-tart tomatoes, rounded out by a hint of soy and salt for balance. This summery skillet dish is fresh, savory, and subtly sweet, perfect for a quick breakfast or light anytime meal. Scrambled Eggs and Tomatoes shines when served warm with toast or rice.
- Prep5 hrs
- Cook10 hrs
- Serves2
- DifficultyEasy
- 1
In a skillet over medium heat, scramble the eggs until they are nearly cooked through. Transfer them to a plate.
- 2
Return the skillet to medium heat and add the tomatoes, stirring. Cook for 2 to 3 minutes.
- 3
Stir in the sugar, salt, and soy. Return the eggs to the skillet and cook, stirring, for about 1 minute more.
- Calories 254.44 kcal Moderate
- Protein 13.29 g Good Source
- Carbs 33.04 g Moderate
- Total Fat 7.02 g Moderate
- Saturated Fat 2.51 g Moderate
- Trans Fat 0.09 g High
- Cholesterol 233.99 mg High
- Sodium 853.59 mg High
- Fiber 5.48 g Moderate
- Sugar 13.66 g High
- Added Sugar 0.0 g Low Source
- Calcium 101.99 mg Low Source
- Iron 2.88 mg Moderate
- Potassium 895.31 mg Moderate
- Vitamin A 332.96 mcg_rae Good Source
- Vitamin C 28.2 mg Good Source
- Vitamin D 1.81 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Soy 🌱
- Tomatoes 🍅