Tomato scrambled eggs

    15 min

    Scrambled egg with tomatoes and spring onions is a quick and easy filling breakfast without the carbs.

    4 people made this

    Serves: 3 

    • 2 tablespoons avocado oil, or as needed
    • 6 eggs, beaten
    • 4 ripe tomatoes, sliced into wedges
    • 2 spring onions, thinly sliced

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

    1. Heat 1 tablespoon avocado oil in a wok or pan over medium heat. Cook and stir eggs in the hot oil until mostly cooked through, about 1 minute. Transfer scrambled eggs to a plate.
    2. Pour remaining 1 tablespoon avocado oil into pan; cook and stir tomatoes until liquid has mostly evaporated, about 2 minutes. Return eggs to pan and add spring onions; cook and stir until eggs are fully cooked, about 30 more seconds.

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    Reviews in English (5)


    I loved how quickly this came together. Super healthy, and uses ingredients I always have on hand. I thought this needed some salt. Very versatile and perfect for a weekday breakfast.  -  20 Apr 2014  (Review from Allrecipes US | Canada)


    Add feta cheese and you'll have a five-star dish. And don't remove egg. Cook tomatoes first till soft, then add pieces of feta, followed by the eggs. Delicious.  -  09 Jun 2017  (Review from Allrecipes US | Canada)


    It was a little bland. We ended up slathering it in salsa. Next time I'll try mixing some Cajun seasoning in.  -  06 Jul 2016  (Review from Allrecipes US | Canada)