Tomato & Onion Scrambled Eggs
photo by Kiwi Kathy
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
1
ingredients
- 2 large free range eggs
- 1 very small red onion, chopped
- 1⁄2 vine-ripened tomatoes, chopped
- 2 tablespoons light cream cheese
- 3 tablespoons extra-sharp cheddar cheese, grated
- 1 teaspoon Dijon mustard
- 1⁄3 teaspoon sugar
- 1 -2 tablespoon milk (optional)
- vegetable oil
- sea salt
- freshly cracked black pepper
directions
- Heat oil in pan on low to medium heat, then throw in onion and sugar. Cook for a couple of minutes, stirring from time to time.
- Throw in mustard, stir to combine, and cook until onion is done to your liking, stirring as necessary.
- Combine eggs, salt, pepper and cream cheese - don't worry if the cheese doesn't incorporate, it will once it's heated - and throw into pan, stirring everything together. If mixture is too thick, add a little milk.
- Add tomatoes, stirring and cooking until eggs are almost done, then add grated cheese and stir to melt and heat through.
- Add extra salt & pepper if desired.
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Reviews
-
This certainly is a tasty treat. I peeled the tomato by covering on boiling water for 30 -40 seconds before peeling and chopping into small chunks. I didn't use any milk and removed pot from heat before the eggs were completely set, just a little bit runny. Served it on my recipe #483225 toasted. DH remarked that "this is lovely!!" We had it as a late lunch and it would also work well for a brunch time meal. Made for PAC Fall 2012.
RECIPE SUBMITTED BY
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