Description
Fluffy, savory scrambled eggs studded with juicy tomatoes and fresh green onions.
Ingredients
Scale
- 4 large eggs (preferably at room temperature)
- 2 medium ripe tomatoes (about 1 cup chopped, Roma or vine-ripened work well)
- 3 green onions (scallions, white and green parts separated)
- 1/4 tsp kosher salt (plus more to taste)
- 1/8 tsp white pepper (or black pepper)
- 1 tbsp neutral oil (such as avocado or vegetable oil)
- 1/2 tsp sesame oil (for finishing, optional but recommended)
- 1 tsp soy sauce (or tamari for gluten-free)
Instructions
- Prep your ingredients. Chop the tomatoes into 1/2-inch pieces. Thinly slice the green onions, keeping the white and green parts separate. In a medium bowl, whisk the eggs with 1/4 tsp kosher salt and the white pepper until completely uniform and slightly frothy.
- Cook the aromatics. Heat a non-stick or well-seasoned carbon steel skillet over medium-high heat. Add the neutral oil. Once the oil shimmers, add the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Add the chopped tomatoes and a pinch of salt. Cook, stirring occasionally, for 2-3 minutes until the tomatoes soften and release their juices.
- Scramble the eggs. Reduce the heat to medium. Give your whisked eggs one final stir and pour them evenly over the tomatoes in the skillet. Let them sit undisturbed for 20-30 seconds to set slightly on the bottom.
- Fold and cook gently. Using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked egg to flow to the hot pan. Cook for 1-2 minutes until the eggs are mostly set but still slightly glossy.
- Finish and serve. Remove the skillet from the heat immediately. Drizzle with soy sauce and sesame oil (if using). Gently fold once or twice to incorporate. Transfer to a serving plate, garnish generously with the reserved green onion tops, and serve immediately.
Notes
- This dish is best served immediately for optimal fluffiness.
- You can customize the seasoning to your taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 370 mg
Keywords: Scrambled Eggs with Tomatoes