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.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
3 servings


  • 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


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

304 Calories
19g Fat
20g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 304
% Daily Value *
Total Fat 19g 24%
Saturated Fat 8g 42%
Cholesterol 394mg 131%
Sodium 274mg 12%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Total Sugars 13g
Protein 17g
Vitamin C 47mg 235%
Calcium 129mg 10%
Iron 3mg 17%
Potassium 1000mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.