Ingredients20 m servings 100
- Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
- Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
- Cook until the eggs are set but still slightly moist, about 5 minutes.
Per Serving: 100 calories; 5.8 4.8 8 188 441 Full nutrition
ReviewsRead all reviews 19
I tripled this recipe to feed three. I ended up using small cherry tomatoes and Kraft parmesan cheese (that was all I had) in this recipe. We all enjoyed this new scrambled egg recipe. Very nice...
Simple and delicious - perfect for breakfast! I used fresh garlic and added just a pinch of salt. I used milk vs. water to make the eggs nice and fluffy. I added a bit of fresh basil to complime...
A tasty spin to plain ole scrambled eggs! A great base recipe to make your own with added veggies. I added basil, some sauteed onion, and fresh mushrooms.
Just the kind of recipe I was looking for. Though I wonder how long you are supposed to cook the tomatoes? I added some fresh chives, but next time will try the basil as Samba's review suggested.
Pretty good! I really upped this recipe and made a frittata out of it.....used a carton of Eggbeaters for fat and cholestrol reasons....(equiv. to about 7-8 eggs). Also used 3 ripe tomatoes chop...
YUM! I love the addition of garlic salt and parmesan cheese. It just put it over the top. I had some fresh tomatoes and was looking for something different for lunch. My only mistake is I sh...
I make something similar with eggs, tomatoes, and feta. I thought I would try it with parmesan cheese. It was pretty good to me. It is with ingredients I always have in the house, and it makes a...