Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, scrambled eggs w/ tomato. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents. Scrambled eggs with tomatoes is a common variation of scrambled eggs.
Scrambled Eggs w/ Tomato is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Scrambled Eggs w/ Tomato is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook scrambled eggs w/ tomato using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Scrambled Eggs w/ Tomato:
- Get tomato
- Make ready eggs
- Make ready Black pepper
- Prepare Shallots and garlic
Use cheddar, Monterey Jack, or a blend of Mexican cheeses in this recipe. Refrigerated or frozen egg product and fat-free milk join forces with colorful vegetables for a quick and satisfying egg dish that takes only a few minutes to make. Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a common dish in China. It is usually served as a main course.
Instructions to make Scrambled Eggs w/ Tomato:
- Crack eggs and add in black pepper and salt. Then whisk
- In a pan heat oil and quickly stir fry egg. Remove
- In same pan saute garlic, shallots and tomato. Simmer when tomato is done add in egg. Give a good mix and serve.
Because of the simplicity of preparation, it is popular in student canteens. Find scrambled eggs tomatoes stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. This dish resembles our Pinoy scrambled eggs, except that I used spinach for this recipe and did not use garlic powder and green onions. In large skillet over medium heat, warm the olive oil.
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