Scrambled Eggs With Tomato, Cheddar and Cilantro
photo by breezermom
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large eggs or 4 large egg substitute
- 1 tablespoon olive oil
- 1⁄4 cup chopped sweet onion (I use Vidalia)
- 1 medium plum tomato, diced
- 2 -4 tablespoons chopped cilantro, depending upon personal taste
- kosher salt
- black pepper, freshly ground
- 1⁄4 cup coarsely shredded low-fat cheddar cheese
directions
- If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
- In large skillet over medium heat, warm the olive oil.
- Add onion and cook, stirring until golden, approximately 5 minutes.
- Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
- Cook until tomato is heated through and any juices have evaporated, about 1 minute.
- Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
- Using spatula, stir the eggs from the edges of the pan toward center.
- Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
- Sprinkle with grated cheese and cook for 1 minute longer.
- Divide and serve on warmed plates.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
see 13 more reviews
Tweaks
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.