Scrambled Eggs with Tomatoes & Cheese

Great for breakfast or even dinner but don’t forget the toasted bagel.

The Backstory: There isn’t a Jewish mother alive who hasn’t perfected the art of the scrambled egg, if only for the sake of another Jewish mom favorite: the weekly dairy dinner. I don’t know how the weekly dairy dinner came to be, but growing up in my house, it seemed to pop up now and again on Sundays when my mother had just about had enough of my brother and me (we gave her a pretty good run for her money) and she could not bear the thought of another night in the kitchen, or, when she’d had just about enough of all of us (Dad included, this time) between his busy schedule running back and forth to our family’s bagel bakery, and the schlepping and carpooling and everything else just got to be too much. More of the Backstory after the recipe…

Scrambled Eggs with Tomatoes & Cheese

Creamy scrambled eggs get a little kick from fresh cherry tomatoes, American cheese, and a pinch of salt and pepper for the perfect go-to breakfast, lunch or dinner.
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings


  • 6 whole eggs, beaten (or 8 egg whites)
  • 1+ tbsp. butter
  • 1 cup cherry tomatoes, cut in half
  • Kosher salt
  • freshly ground black pepper
  • 2 slices fresh American cheese


  1. In a medium non-stick skillet, melt butter. Add tomatoes and saute for three minutes over medium heat.
  2. Beat eggs in a small bowl and add a pinch of Kosher salt and a pinch of black pepper. Pour over tomatoes.
  3. Reduce heat to low and allow eggs to cook for 2- 3 minutes before stirring. Then, stir occasionally, allowing eggs to settle every few minutes between stirring. Stir gently until eggs are cooked but still very soft and loose.
  4. Layer the American cheese over the eggs and remove pan from heat. Using a spatula, fold the cheese into the eggs, letting the heat from the eggs melt the cheese.
  5. Serve immediately with toast, a bagel or an English muffin.

Recipe Notes

Note: If adding other veggies, add at the same time you add the tomatoes and cook together. Then add eggs and proceed as usual.


…The Backstory continues:
At that point, it would be announced that we were having a dairy dinner, and we all knew what that meant: scrambled eggs and cheese, my dad’s delicious bagels (woo hoo!) and/or possibly, potato or cheese blintzes with applesauce and sour cream. Either way, it was all good.

I love scrambled eggs (although for the past ten years, I’ve been on the egg white bandwagon) and this recipe works just as well with egg whites. The key to perfect scrambled eggs is to cook them low and slow. Low heat and slow stirring equals creamy scrambled eggs.

You can add any combination of veggies and cheese you like or omit them if you prefer. I often add cherry tomatoes and sometimes spinach and American cheese to mine (and my husband and kids’ as a way of cramming in some vitamin C and iron-rich greens), but you can swap out any combo you like–peppers, onions, mushrooms, cheddar…use your imagination. A dash of salt and pepper give this simple but delicious anytime meal the perfect amount of seasoning.

I always serve scrambled eggs with some kind of toasted bread or bagel and a small bowl of fresh fruit. Just like a good New York diner, only better, because you can eat in your pjs. What’s not to love?

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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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