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This is a fantastic high protein, low fat lunch option! I am a big cilantro fan, so I added more. I also have experimented with this recipe and tried goat cheese instead of cheddar and added spinach along with the tomatoes. Still awesome!

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Canadian in Minnesota December 01, 2008

We had this for breakfast this morning and it was excellent! The flavor of the cilantro with the other ingredients was just perfect. The only suggestion I would have would be to increase the portion size from one egg to two per person. I was left wanting more! Thanks for sharing. ~Sue

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Sue Lau August 16, 2008

Delish! I ended up wrapping the end results in a flour tortilla, and loved it! I tried to limit the cilantro, but in the end, I added more than was asked for in the recipe. Great recipe!

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breezermom April 25, 2010

I made the full recipe using a fresh roma tomato picked off the vine and sweet basil from the herbe garden in place of the cilantro/coriander and I used a vintage sharp cheddar and served with slices of toasted wholemeal/wholegrain bread and the DM, DS and myself had a wonderful feast for breakfast. Thank you PaulaG, made for Partying the Diabetic Way.

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I'mPat November 27, 2009

I love eggs and am always looking for new ways to make them. This is now my new favorite! Easy and full of flavor. Cilantro is my favorite herb, so I used a little more, and I lessened the olive oil, but otherwise made exactly as written. Thanks! I will be making this alot!

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Lakerdog2 June 07, 2008

Easy and delicious! I omitted the salt and used skim milk instead of water for whisking the eggs. Thanks for sharing a keeper!

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Starrynews May 11, 2008

These are excellent eggs. I used a red onion because that was what I had and cherry tomatoes and only 1 tablespoon of cilantro which was plenty for us. Loved it. Thanks and congrats on the new addition to your family.

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~Nimz~ May 12, 2007

Paula, these eggs were delicious. We loved the addition of the cilantro (I used the lesser amount so that it didn't overpower the dish). I used 6 eggs and increased the rest of the ingredients accordingly. I didn't have the Vidalia onion or low-fat cheddar, so I used red onion and regular cheddar cheese. Next time, I think I'll add some sliced, fresh mushrooms and diced ham. My family devoured this and gave it 2 HUGE thumbs up. Thanks for this keeper recipe. I knew that I would be glad that I adopted you for Pick A Chef '06!!

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Bayhill April 23, 2006

I made these this morning. Honestly, I didn't feel very thrilled about them. I took a bite, and I have been converted. Awesome taste, even my 4 year old dug into them and she is not an egg enthusiast.I only had about a T. of cilantro so didn't get the full benefit. I also screwed up a bit making them (kids fighting, baby crying) so they were overscrambled beyond belief, so I was suprised they turned out this good. Next time, I will take more time making them and maybe hire a babysitter:)

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enigma535 April 07, 2006

This was a wonderful mix of flavours, and DH and I thoroughly enjoyed this for lunch! Thanks for posting!

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~Leslie~ November 18, 2005
Scrambled Eggs With Tomato, Cheddar and Cilantro