Scrambled eggs with tomato

Scrambled eggs with tomatoes tastes very juicy and can be served with whole grain bread with a hearty breakfast of toast, for example, as a small snack with fresh bread or dinner. Eggs open into a bowl and whisk with a fork easily.


The scrambled eggs with pepper and salt. Wash tomatoes, dry and cut into quarters. Remove the seeds, so do not be too runny scrambled eggs, and cut the tomatoes into large dice, like to see in the picture above. From a few basil leaves for decoration aside and cut the remaining basil into thin strips. The basil in the mix scrambled eggs. Heat a nonstick pan, corn oil or other neutral oil.

The scrambled eggs to the pan and reduce heat to low level. Sprinkle with the chopped tomato and scrambled egg with a spatula from the edges toward the center pushed together. The scrambled eggs with tomatoes can falter, but not fry too long, so it stays juicy.


¤ 6 Eggs
¤ Pepper, salt
¤ 3 Tomatoes
¤ 3 tablespoons Basil
¤ 1 tbsp Corn oil

Serves 3 – 161 cal per serving, 15 mins Prep – 15 mins Total