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.
Provided by Emily
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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 : Calories 304.4 calories, Carbohydrate 20.3 g, Cholesterol 394 mg, Fat 18.7 g, Fiber 4.9 g, Protein 16.8 g, SaturatedFat 8.3 g, Sodium 273.9 mg, Sugar 12.7 g
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