Scrambled eggs with cherry tomatoes

    15 min

    A super quick breakfast scramble with red onions, cherry tomatoes and fresh basil. Serve over hot buttered toast.


    Washington, United States
    12 people made this

    Serves: 1 

    • 2 teaspoons olive oil
    • 1/4 red onion, chopped
    • about 8 cherry tomatoes, halved
    • 2 eggs, lightly beaten
    • salt and pepper to taste
    • 2 to 3 large basil leaves, finely shredded

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a non-stick frying pan, heat the olive oil and add the onion. Cook and stir for a few minutes until soft. Add the cherry tomatoes and cook for a few minutes, stirring often, until they begin to loose shape and soften.
    2. In a bowl whisk the eggs with the salt and pepper then pour into the frying pan. Cook the egg, stirring occasionally, until set. Transfer to a plate and serve with fresh basil sprinkled on top.

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