Scrambled Eggs With Tomato, Cheddar and Cilantro

By kellismom2

Yummy alternative to your plain scrambled eggs!

Ingredients

• 4 large eggs or 4 large egg substitute
• 1 tablespoon olive oil
• 1 ⁄4 cup chopped sweet onion
• 1 medium plum tomato, diced
• 2 -4 tablespoons chopped cilantro, depending upon personal taste
• kosher salt
• black pepper, freshly ground
• 1 ⁄4 cup coarsely shredded low-fat (or not) cheddar cheese

Details

Preparation time 15mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
In large skillet over medium heat, warm the olive oil.
Add onion and cook, stirring until golden, approximately 5 minutes Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper. Cook until tomato is heated through and any juices have evaporated, about 1 minute.
Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
Using spatula, stir the eggs from the edges of the pan toward center.
Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
Sprinkle with grated cheese and cook for 1 minute longer.
Divide and serve on warmed plates.