Tomato Scrambled Eggs with Scallions
Fluffy scrambled eggs folded with fresh diced tomato and crispy scallions — breakfast done in under 10 minutes. Serve with the sliced tomatoes on the side for a bright, simple plate.
- Total time
- 10 min
- Servings
- 2
- Calories
- 185
- Protein
- 12g
Ingredients
- 4 whole eggs
- 1 medium tomato
- 2 whole scallion
- ¼ tsp salt
Instructions
- 1
Dice the tomato into 1/2-inch cubes and chop the scallions into 1-inch pieces.
- 2
Crack the eggs into a bowl, add salt and a pinch of black pepper, then whisk until uniform.
- 3
Heat 1 tbsp oil in a nonstick skillet over medium until it shimmers, about 60 seconds.
- 4
Pour in the egg mixture and let it sit for 10 seconds, then stir gently with a spatula, scraping the bottom.
- 5
When eggs are mostly set but still slightly wet on top, fold in the diced tomato and scallion, then remove from heat.
- 6
Serve immediately alongside sliced fresh tomato.
Tools you’ll need
- small bowl
- nonstick skillet (10-inch)
- spatula
- knife and cutting board
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