Scrambled Eggs with Tomatoes

Fluffy, juicy, and full of flavor — the perfect colorful breakfast for any day!

Ingredients

• 3 large eggs
• 1 medium tomato, diced
• 1 tbsp butter or olive oil
• 1 tbsp milk or cream (optional, for fluffier texture)
• Salt and pepper to taste
• Optional: fresh parsley or chives for garnish

Instructions

1. Crack the eggs into a bowl, add a pinch of salt, pepper, and milk (if using). Whisk until smooth.
2. In a non-stick pan, heat butter or oil over medium heat.
3. Add diced tomatoes and cook for 1–2 minutes until slightly softened.
4. Pour in the eggs and let them sit for a few seconds before gently stirring.
5. Continue cooking slowly, stirring occasionally, until the eggs are soft and creamy.
6. Remove from heat just before fully set — the residual heat will finish cooking them.
7. Serve immediately, garnished with herbs or on top of toasted bread.