Tomato & Onion Scrambled Eggs |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Ingredients:
2 large free range eggs |
1 very small red onion, chopped |
1/2 vine-ripened tomato, 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 |
Directions:
1. 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.
2. Throw in mustard, stir to combine, and cook until onion is done to your liking, stirring as necessary.
3. 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.
4. Add tomatoes, stirring and cooking until eggs are almost done, then add grated cheese and stir to melt and heat through.
5. Add extra salt & pepper if desired.
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