Name: Scrambled egg tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 100 g tomatoes; olive oil cooking spray; 4 eggs; 1/4 cup low-fat milk; 2 teaspoon margarine; 2 tablespoon finely chopped chives; 2 tablespoon chopped flat-leaf parsley; 1/3 cup grated tasty cheese; 8 small slices sour dough bread, toasted; wilted spinach, to serve

Scrambled egg tomatoes

This dish makes for a great weekend breakfast.

Skip to Recipe

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

8 100 g tomatoes

olive oil cooking spray

4 eggs

1/4 cup low-fat milk

2 teaspoon margarine

2 tablespoon finely chopped chives

2 tablespoon chopped flat-leaf parsley

1/3 cup grated tasty cheese

8 small slices sour dough bread, toasted

wilted spinach, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.

2.Out stem end from tomatoes. Scoop out seeds and membranes. Spray tomatoes inside and out with olive oil. Place upright on prepared tray. Bake for 10-12 minutes or until tomatoes have softened slightly.

3.Meanwhile, whisk eggs with milk. Melt margarine in a large non-stick frying pan over moderate heat. Cook egg, without stirring, for 1 minute. Cook and turn for 1-2 minutes more or until egg is softly scrambled. Remove from heat; stir in half the chives with the parsley and cheese.

4.Spoon scrambled egg into tomatoes. Place on serving plates; sprinkle with remaining chives. Serve at once with toast and spinach.

Try using a combination of parmesan and tasty cheese.
Note

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Ingredients

Method

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