Scrambled Eggs with Tomato Popular Recipes

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Scrambled Eggs with Tomato

"I am always looking to use up my garden tomatoes, and they taste great with eggs! I peel them for a finer taste. Try it! It's my favorite breakfasts these days."

Ingredients :

• 2 pounds tomatoes, chopped
• 2 tablespoons butter
• 3 small onions, finely sliced
• salt to taste
• 6 eggs
• 4 tablespoons milk
• 2 tablespoons chopped fresh parsley

Instructions :

Prep : 10M	Cook : 3M	Ready in : 40M

• Cut an X into one side of each tomato. Bring a large pot of water to a boil. Add tomatoes and cook for 1 minute. Drain in a colander, and carefully peel and slice tomatoes.
• Melt butter in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add tomato slices and season with salt. Cook until tomatoes are soft and most of the liquid has evaporated, about 10 minutes.
• Beat eggs and milk in a small bowl. Season with salt and stir in parsley. Pour egg mixture on top of tomatoes in the skillet. Cook over low heat until eggs have set, 5 to 10 minutes. Serve immediately.

Notes :

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