Fresh Tomato Parmesan Scramble

Fresh Tomato Parmesan Scramble

12 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
FrackFamily5
Recipe by  FrackFamily5

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

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Ingredients

Adjust Servings

Original recipe yields 1 serving

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Directions

  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 (12)

Rate This Recipe
Sarah Jo
76

Sarah Jo

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
50

Jillian

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
21

Paula

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.

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Nutrition

Amount Per Serving (1 total)

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

Based on a 2,000 calorie diet

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