Simple Tomato and Egg Stir-Fry: The Perfect Blend of Creamy Scrambled Eggs and Tangy Tomatoes!
Simple Tomato and Egg Stir-Fry: The Perfect Blend of Creamy Scrambled Eggs and Tangy Tomatoes!
How to Make Delicious Tomato and Egg Stir-Fry in 5 Minutes
Experience the delightful combination of creamy, melt-in-your-mouth scrambled eggs and the refreshing tang of fresh tomatoes! This ‘Tomato and Egg Stir-Fry’ is incredibly easy to make and perfect for a quick, healthy breakfast or a light brunch. It’s packed with nutritious ingredients that are both satisfying and delicious, making it a crowd-pleaser.
Main Ingredients- 10 cherry tomatoes (washed thoroughly)
- 4 fresh eggs
- 1 slice cheddar cheese (chopped or torn)
- 1 tablespoon butter
Seasoning & Spices- 1 tablespoon grated Parmesan cheese
- 2 tablespoons milk (for extra creaminess)
- 1 tablespoon cooking wine (like mirin or sake, to remove egg odor and enhance flavor)
- 1 pinch salt (adjust to taste)
- A dash of black pepper (freshly ground is best)
- A sprinkle of dried parsley flakes (for garnish and aroma)
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons milk (for extra creaminess)
- 1 tablespoon cooking wine (like mirin or sake, to remove egg odor and enhance flavor)
- 1 pinch salt (adjust to taste)
- A dash of black pepper (freshly ground is best)
- A sprinkle of dried parsley flakes (for garnish and aroma)
Cooking Instructions
Step 1
In a bowl, crack 4 fresh eggs. Add 2 tablespoons of milk, 1 tablespoon of cooking wine, a pinch of salt, a dash of pepper, and 1 tablespoon of grated Parmesan cheese. Whisk lightly with a fork or whisk just until the yolks and whites are combined. Don’t overmix. (Tip: Milk makes the eggs creamier, and Parmesan adds a savory depth.)
Step 2
Wash the cherry tomatoes, remove the stems, and cut them in half. (Tip: Halving the tomatoes helps them cook evenly and absorb flavor without bursting.)
Step 3
Melt 1 tablespoon of butter in a non-stick pan over medium-low heat. Pour in the whisked egg mixture, then tear the cheddar cheese and sprinkle it evenly over the eggs. Let it cook for about 30 seconds to a minute until the edges begin to set. Then, gently stir with a spatula or chopsticks to create soft scrambled eggs. (Tip: Keep the heat medium-low to prevent the eggs from burning.)
Step 4
Continue to gently stir and fold the eggs until they are about 30-40% cooked and still look moist and creamy. (Tip: The key to tender scrambled eggs is to avoid overcooking them.)
Step 5
When the eggs are about 70% cooked and have formed soft curds, add the halved cherry tomatoes to the pan. Stir gently for about 10-15 seconds to incorporate the tomatoes.
Step 6
Stir-fry for another 30 seconds, allowing the eggs and tomatoes to meld together gently. Then, turn off the heat. (Tip: Tomatoes cook quickly; a brief cooking time preserves their fresh texture and vibrant color.)
Step 7
Transfer the finished Tomato and Egg Stir-Fry to a plate. Sprinkle with parsley flakes if desired. Enjoy the delightful contrast between the soft, creamy scrambled eggs and the slightly crisp, fresh tomatoes – a dish that’s as beautiful as it is delicious!
