Nutrient-Rich Tomato and Egg Scramble with Seasonal Tomatoes
Nutrient-Rich Tomato and Egg Scramble with Seasonal Tomatoes
How to Make Delicious Scrambled Eggs with Seasonal Tomatoes (Super Easy!)
With seasonal tomatoes abundant, why not make a healthy and delicious tomato and egg scramble? This recipe uses simple ingredients to create a delightful dish. For an extra burst of flavor, you can drizzle ketchup on top. It’s also a fantastic way to use up any leftover vegetables in your fridge!
Main Ingredients- 3 medium tomatoes
- 4 eggs
- 1/2 onion
- 50 grams broccoli
- 2 pinches salt
- A little butter
Cooking Instructions
Step 1
For today’s dish, we’re preparing 3 medium tomatoes, 4 fresh eggs, half an onion, and about 50g of broccoli. Adding various vegetables from your fridge along with the tomatoes will make for a richer and more nutritious scrambled egg dish.
Step 2
Peel the onion and cut about half of it into large chunks. We want a bit of texture, so don’t chop it too finely.
Step 3
Rinse the broccoli thoroughly under running water. Cut it into florets. You can briefly blanch it in boiling water or microwave it for about 2 minutes to pre-cook it slightly, which makes cooking much easier.
Step 4
Wash the fresh tomatoes, remove the stems, and cut them into bite-sized pieces. Cutting them slightly larger than finely diced will give you a pleasant bite.
Step 5
In a bowl, crack the 4 eggs. Add a pinch of salt and whisk them well, making sure to break up any stringy bits (the chalazae). Whisking until smooth is key to a tender scramble.
Step 6
Heat a frying pan over medium-low heat and melt a knob of butter. While olive oil is a good option, using butter will add a wonderful nutty aroma, making your scramble even more delicious. Let the buttery fragrance fill the pan.
Step 7
Once the butter is melted and fragrant, carefully pour the whisked egg mixture into the pan. Gently tilt the pan to spread the eggs evenly in a thin layer.
Step 8
As the egg mixture begins to set around the edges, use a chopstick or spatula to gently push the cooked egg towards the center, allowing the uncooked egg to flow underneath. This should be done when the eggs are about halfway cooked – don’t wait until they are fully set!
Step 9
Gently stir and break up the eggs with a chopstick or spatula to create soft curds. Using chopsticks can help achieve a fluffier texture. Continue to push the eggs to one side of the pan, letting any unset egg cook.
Step 10
Once the eggs are starting to form soft curds, add the large-chunked onion and prepared broccoli to the pan. Stir-fry them together with the eggs until the vegetables soften slightly.
Step 11
Now, add the chopped tomatoes and gently mix everything together. Cook just enough so the tomatoes soften slightly without becoming mushy. You can add another pinch of salt to season the entire dish at this stage. If you like, a drizzle of ketchup on top at the end is also delicious!
Step 12
Once the vegetables and tomatoes are cooked to your liking, gently combine the eggs that were pushed aside with the rest of the ingredients. Mix everything together softly so the ingredients meld beautifully.
Step 13
When all the ingredients are well combined and have a lovely, soft texture, your delicious tomato and egg scramble is ready! It looks so appetizing with that lovely sheen.
Step 14
Try serving your warm scramble with a drizzle of sweet and tangy tomato ketchup. It adds another layer of wonderful flavor! This dish is perfect for a hearty breakfast or a satisfying snack.
