Egg And Tomato Scramble Recipes

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Steps:

• In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil if desired in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper if desired. , Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired.

Steps:

• Combine the tomato and basil and set aside.
• Beat the egg, water and garlic together.
• Heat oil (or use non-stick cooking spray), add the egg mixture.
• Cook and stir gently until the egg is nearly set.
• Sprinkle with paprika.
• Add the tomato mixture and the pepper.
• Cook and stir until the egg is completely set and the tomatoes are heated through.
• Serve with toast or English muffin.

Steps:

• Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
• Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
• In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
• Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.

Steps:

• Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual.

Steps:

• In a bowl, whisk together the eggs, milk, salt and pepper. Set aside. In a skillet, saute onion in 1 tablespoon butter until tender. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in tomato. Spread each slice of toast with 1 teaspoon remaining butter. Spoon egg mixture over toast.

Steps:

• Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.

Steps:

• Combine first 4 ingredients in medium bowl.
• Beat eggs and cheese in small bowl with whisk until blended. Melt butter in small nonstick skillet on medium heat. Add egg mixture; cook 1 to 2 min. or until set, stirring occasionally.
• Serve eggs with tomato salad.

Steps:

• Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
• Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.

Steps:

• Heat a large nonstick skillet sprayed with nonstick cooking spray.
• In a mixing bowl, beat together eggs (or substitute) and ricotta cheese until smooth.
• Add remaining ingredients and mix well.
• Pour into skillet and cook/scramble until done.

Steps:

• If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
• In large skillet over medium heat, warm the olive oil.
• Add onion and cook, stirring until golden, approximately 5 minutes.
• Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
• Cook until tomato is heated through and any juices have evaporated, about 1 minute.
• Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
• Using spatula, stir the eggs from the edges of the pan toward center.
• Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
• Sprinkle with grated cheese and cook for 1 minute longer.
• Divide and serve on warmed plates.