Tomato & Onion Scrambled Eggs

Total Time
Prep 5 mins
Cook 5 mins

I threw this together using ingredients I had on hand, and while nothing special to look at it was quite tasty. Fresh herbs might also be a nice addition. Quantities are approximate. Could be made as an omelet if preferred. I had mine on buttered toast.

Ingredients Nutrition


  1. 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.
  2. Throw in mustard, stir to combine, and cook until onion is done to your liking, stirring as necessary.
  3. 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.
  4. Add tomatoes, stirring and cooking until eggs are almost done, then add grated cheese and stir to melt and heat through.
  5. Add extra salt & pepper if desired.


Most Helpful

This is a good breakfast or brunch meal. The only thing I did different was I used mozzarella cheese instead of cheddar cheese and I didn't use milk because I forget. It was still good. I will definitely make again

mpumphrey1 January 29, 2014

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.

Kiwi Kathy October 12, 2012

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