Best 3 Tomato Onion Scrambled Eggs Recipes

Indulge in the tantalizing flavors of Tomato Onion Scrambled Eggs, a culinary delight that seamlessly blends the vibrant zest of tomatoes, the aromatic pungency of onions, and the velvety richness of eggs. This versatile dish, often served as a hearty breakfast or brunch option, effortlessly transforms simple ingredients into a symphony of tastes and textures. Join us on a culinary adventure as we present a collection of delectable Tomato Onion Scrambled Eggs recipes, each offering a unique twist on this classic dish. From the classic stovetop method to innovative variations like baked scrambled eggs and even a low-carb alternative, these recipes cater to diverse preferences and dietary needs. Prepare to embark on a culinary journey where simplicity meets satisfaction, and each bite promises a burst of flavor that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SCRAMBLED EGGS WITH SUN-DRIED TOMATO

Scrambled Eggs with Sun-Dried Tomato image

Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.

Provided by Christina Letts

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 12

Ingredients

6 large eggs
6 teaspoons milk
1 tablespoon olive oil
2 cloves garlic, chopped
¼ cup chopped red onion
½ cup sun-dried tomatoes, cut into thin strips
1 tablespoon butter
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried basil

Steps:

Beat eggs and milk in a bowl with a fork for about 30 seconds.
Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g

SCRAMBLED EGGS AND TOMATOES

Scrambled Eggs and Tomatoes image

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...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

Provided by SCGOATS

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

Steps:

In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g

TOMATO & ONION SCRAMBLED EGGS

Tomato & Onion Scrambled Eggs image

I threw this together using ingredients I had on hand, and while nothing special to look at it was quite tasty. Fresh herbs might also be a nice addition. Quantities are approximate. Could be made as an omelet if preferred. I had mine on buttered toast.

Provided by Soobeeoz

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

2 large free range eggs
1 very small red onion, chopped
1/2 vine-ripened tomatoes, chopped
2 tablespoons light cream cheese
3 tablespoons extra-sharp cheddar cheese, grated
1 teaspoon Dijon mustard
1/3 teaspoon sugar
1 -2 tablespoon milk (optional)
vegetable oil
sea salt
freshly cracked black pepper

Steps:

Heat oil in pan on low to medium heat, then throw in onion and sugar. Cook for a couple of minutes, stirring from time to time.
Throw in mustard, stir to combine, and cook until onion is done to your liking, stirring as necessary.
Combine eggs, salt, pepper and cream cheese - don't worry if the cheese doesn't incorporate, it will once it's heated - and throw into pan, stirring everything together. If mixture is too thick, add a little milk.
Add tomatoes, stirring and cooking until eggs are almost done, then add grated cheese and stir to melt and heat through.
Add extra salt & pepper if desired.

Tips:

Choose ripe, flavorful tomatoes: Look for tomatoes that are deep red in color and slightly soft to the touch.
Use a sharp knife: A sharp knife will help you get clean, even slices of tomatoes and onions.
Don't overcrowd the pan: When cooking the eggs, don't overcrowd the pan or the eggs will steam rather than fry.
Cook the eggs over medium heat: This will help prevent the eggs from overcooking and becoming tough.
Season the eggs to taste: Once the eggs are cooked, season them with salt and pepper to taste.

Conclusion:

This recipe for tomato onion scrambled eggs is a quick and easy way to enjoy a delicious and nutritious breakfast. The combination of tomatoes, onions, and eggs is a classic flavor combination that is sure to please everyone at the table. Serve this dish with toast, fruit, or hash browns for a complete meal.