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scrambled eggs with tomatoes and cheese from The Jewish Kitchen
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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

Ingredients

  • 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

Instructions

  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.