Italian Scrambled Eggs
Italian Scrambled Eggs
Yield: 4
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Velvety eggs gently cooked with sweet tomatoes, onions and fresh basil. An easy, decadent breakfast or lunch to warm the soul.
Ingredients
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add in the onions and garlic, sweat until translucent.
- Pour in the chopped tomatoes with juice, stir and simmer for 10 minutes over medium-low heat until tomatoes are jammy and reduced.
- Sprinkle with 1 teaspoon of sugar if tomatoes are too acidic.
- Whisk the eggs and milk together until combined.
- Pour eggs into skillet and gently incorporate into tomatoes, using a rubber spatula.
- Season with salt and pepper to taste.
- Cook eggs until they are just set and resemble scrambled eggs. Do not overcook as the eggs will become rubbery.
- Serve hot sprinkled with chopped basil or pesto and lots of Parmesan cheese.
- Serve with hot buttered toast.
Notes:
You can substitute fresh, ripe, Roma or San Marzano tomatoes in this recipe. Just chop them up and proceed as usual.
Nutrition Facts
Calories
290.24Fat (grams)
20.26Sat. Fat (grams)
6.20Carbs (grams)
9.33Fiber (grams)
1.28Net carbs
8.05Sugar (grams)
5.08Protein (grams)
17.70Sodium (milligrams)
453.50Cholesterol (grams)
383.97Nutritional information shown is an estimate based on ingredients used, calculated using a third-party service.
