Tuscan Scrambled Eggs

Tuscan Scrambled Eggs
Tuscan Scrambled Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbsp extra virgin olive oil

  • 1

    large yellow onion, peeled and chopped

  • 1 1/4

    lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes

  • 6

    eggs

  • Salt and freshly ground pepper

Directions

1 Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes. 2 Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.

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