Scrambled Eggs With Tomato, Cheddar and Cilantro

"This is a wonderful change of pace for breakfast. Serve with fresh fruit and muffins."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by ImPat photo by ImPat
photo by ImPat photo by ImPat
photo by ImPat photo by ImPat
photo by PalatablePastime photo by PalatablePastime
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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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

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Reviews

  1. Canadian in Minneso
    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!
     
  2. PalatablePastime
    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
     
  3. breezermom
    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!
     
  4. I'mPat
    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.
     
  5. Lakerdog2
    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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Tweaks

  1. Canadian in Minneso
    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!
     
  2. Starrynews
    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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