Tomato Onion Scrambled Eggs

Steps

How to make it

Prep 6 min · Cook 8 min

1. Dice 1 tomato; slice ¼ onion into thin strips; beat 2 eggs with a pinch of salt; slice 1 scallion into rounds.
2. Heat 1 tbsp olive oil in a skillet over medium heat; stir-fry onion 2 minutes until slightly translucent and sweet.
3. Add tomato and cook over medium heat 2 minutes until slightly soft and juicy (skins curl when ready).
4. Push vegetables to one side; pour in eggs; when edges set, gently push into soft curds over about 1 minute.
5. Fold everything together, taste, and scatter scallions; eggs should stay half-set and silky—do not dry them out.

Tips & storage

Make it easier

• Leave the pan earlier for softer eggs.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Eggs best fresh; refrigeration firms texture.

Substitutions

Optional add-ins