Scrambled Eggs With Fresh Tomato Salad Recipes

Steps:

• Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
• In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.

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.

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:

• Beat eggs slightly with fork adding 2 minced basil leaves, pepper, and a 1/2 teaspoon water.
• Heat pan, spray Pam, add the mixture.
• Cook until of creamy consistency, stirring and scraping from bottom of the pan.
• Sliced and plate the tomato top with scrambled eggs and garnish with basil and season with salt and pepper.

Steps:

• Heat the oil in a nonstick medium skillet over medium-high. Add the onion, oregano and Aleppo pepper, season with salt and pepper, and cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Stir in the green pepper and cook until soft, 5 to 7 minutes.
• While the onions and peppers are cooking, purée half the tomatoes in a food processor or blender. Once the onions and peppers are soft, add the remaining chopped tomatoes to the onions and peppers. Crack the eggs into a medium bowl, add the puréed tomatoes and whisk until foamy.
• Once the mixture in the skillet comes to a simmer, stir in the 1/4 cup parsley and the butter, if using. Reduce heat to low, add the egg mixture on top and cook, stirring occasionally, until the eggs are set but still soft, 3 to 4 minutes. Taste, adding a little more salt, oregano or Aleppo pepper, if needed. Sprinkle with remaining parsley and serve directly from the skillet, with flatbread alongside.