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Cheese and Tomato Scrambled Eggs

Cheese and Tomato Scrambled Eggs prepared dish

Cheese and tomato scrambled eggs is a delightful breakfast dish that combines fluffy scrambled eggs with creamy cheese and fresh tomatoes. This simple yet satisfying recipe is perfect for a quick morning meal or a leisurely brunch. Enjoy the rich flavors and vibrant colors that make this dish a favorite among egg lovers!

This recipe is american style, breakfast, scaled for 4 servings, with 10 min prep and 5 min cook.

Prep: 10 min · Cook: 5 min · Total: 15 min · Serves: 4

Quick cooking notes

  • Core ingredients include butter, salt, black pepper, milk.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp butter
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp milk
  • 2 medium tomatoes (diced)
  • 8 large eggs
  • 1 cup cheddar cheese (shredded)

Instructions

  1. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  2. Melt the butter in a non-stick skillet over medium heat.
  3. Pour the egg mixture into the skillet and let it cook undisturbed for a few moments until it starts to set around the edges.
  4. Gently stir the eggs with a spatula, pushing them from the edges toward the center, until they are softly scrambled.
  5. Add the diced tomatoes and shredded cheddar cheese to the eggs, and continue to cook until the cheese is melted and the eggs are fully cooked but still creamy.
  6. Serve immediately, garnished with additional tomatoes or cheese if desired.

Nutrition (per serving)

  • Calories: 290
  • Protein: 22 g
  • Fat: 20 g
  • Carbohydrates: 4 g
  • Sugar: 2 g
  • Sodium: 410 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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