Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cheesy tomato scrambled eggs. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Cheesy Tomato Scrambled Eggs is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Cheesy Tomato Scrambled Eggs is something which I’ve loved my entire life. They are nice and they look fantastic.
In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. Recipes / Scrambled Eggs with Tomato, Pepper, Onion & Cheese Scrambled Eggs with Tomato, Pepper, Onion & Cheese FOLLOW. Breakfast on the go is easy with this creamy and rich grilled cheese! Alpine-style Alpha Tolman Cheese by The Cellars at Jasper Hill melts beautifully alongside scrambled eggs and fresh slices of salted tomatoes.
To begin with this recipe, we must first prepare a few components. You can have cheesy tomato scrambled eggs using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Tomato Scrambled Eggs:
- Take as needed Olive oil,
- Make ready 1 small onion, finely chopped
- Prepare 2 garlic cloves, finely chopped
- Make ready 1 teaspoon dried oregano
- Make ready 1/2 teaspoon Aleppo or crushed pepper flakes
- Prepare as needed Salt,
- Take Black pepper (freshly ground preferable)
- Get 3 eggs
- Prepare pieces Cheddar cheese, crumbled into small
- Prepare 1 can diced/chopped tomatoes, drained
While the butter is melting, crack a couple of eggs into a bowl. 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.
Instructions to make Cheesy Tomato Scrambled Eggs:
- Heat olive oil over medium heat in a pan, and sauté the onion and garlic until soft and light brown, around 8 minutes.
- Add the Aleppo (or red) pepper and oregano and cook for about 1 minute, until fragrant.
- Add drained tomatoes, salt and black pepper and cook for about 5 minutes, until thickened.
- Whisk together eggs and a pinch of salt in a bowl. Add eggs to tomato mixture and cook until eggs are barely set.
- Stir in crumbled pieces of cheddar until well distributed and melty.
- Remove from heat, divide onto plates with your favorite toast and enjoy :)
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. Return skillet to medium heat, and stir in tomatoes. Stir in sugar, salt, and soy.
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