Fresh Tomato Parmesan Scramble

Fresh Tomato Parmesan Scramble

13
FrackFamily5 56

"This simple egg scramble features Parmesan cheese and tomatoes seasoned with black pepper and garlic salt."

Ingredients 20 m {{adjustedServings}} servings 100 cals

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Nutrition

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  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
  2. Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
  3. Cook until the eggs are set but still slightly moist, about 5 minutes.
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Reviews 13

  1. 18 Ratings

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Sarah Jo
4/17/2012

I tripled this recipe to feed three. I ended up using small cherry tomatoes and Kraft parmesan cheese (that was all I had) in this recipe. We all enjoyed this new scrambled egg recipe. Very nice blend of flavors. I served it with homemade turkey sausage and Sugar-N-Spice (cinnamon-sugar) toast. I'll make this again.

Jillian
4/21/2012

Simple and delicious - perfect for breakfast! I used fresh garlic and added just a pinch of salt. I used milk vs. water to make the eggs nice and fluffy. I added a bit of fresh basil to compliment the tomato. The Parmesan cheese was a nice touch. Very good with a side of whole grain toast and OJ! Thanks FrackFamily5 for a great recipe!

Paula
6/28/2012

A tasty spin to plain ole scrambled eggs! A great base recipe to make your own with added veggies. I added basil, some sauteed onion, and fresh mushrooms.