For today’s breakfast, fluffy, creamy eggs hold together a mass of tangy, juicy, sweet tomatoes. From the "Good and Cheap Cookbook"
Put a small pan on medium heat and melt the butter, then swirl
it around to coat the pan. Add the tomatoes. Cook until the
tomatoes release their juice and most of the juice evaporates,
about 5 to 7 minutes.
Meanwhile, crack the eggs into a bowl and add a generous pinch
of salt and pepper. Beat the eggs lightly with a fork.
Once most of the juice has cooked out of the tomatoes, turn the
heat down to low and add the eggs to the pan. Using a spatula,
gently mix the eggs and tomatoes. Carefully stir the eggs to
keep them from forming chunks. Turn down the heat as low as
possible; the slower your eggs cook, the creamier they’ll be.
Once the eggs are done, turn off the heat and add any chopped
herbs you have around. Basil is the best with tomatoes.
If you have some around, serve over toast or a tortilla.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1088g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 303 | ||
Calories from Fat: 50 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 1125.7mg | 39 % | |
Potassium 2152.5mg | 57 % | |
Total Carbohydrate 46.8g | 14 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 39.7g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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