Scrambled eggs with tomatoes
A source of protein and healthy fats, this dish is rich in vitamins and antioxidants from tomatoes, which support the immune system. The delicate taste of eggs combined with the aroma of onions makes it perfect for breakfast.
Roman Klymenko
15 years on low-carb nutrition
Scrambled eggs with tomatoes turn out juicy, soft, and very homemade: first, the tomatoes are lightly stewed with onions in butter, and then eggs with herbs are added. This is a simple keto breakfast without bread and extra carbohydrates.
Pour boiling water over the tomatoes (480 g), remove the skin, and chop them finely. Peel the onion (70 g) and cut it into small cubes. Finely chop the green onion (20 g).
Crack the eggs (200 g) into a bowl, add the green onion, a pinch of salt, and mix with a fork until the whites and yolks are combined. There is no need to whip them into a foam.
Heat a skillet over medium heat and melt the butter (20 g). Add the onion, lightly salt it, and sauté for 2-3 minutes until it becomes soft and translucent.
Add the tomatoes, slightly increase the heat, and cook for a few minutes, stirring, until most of the excess liquid has evaporated.
Reduce the heat, pour in the eggs with herbs, and let it sit for about a minute. Then gently stir, cover with a lid, and cook on low heat for a few more minutes until the eggs are fully set.
Serve the scrambled eggs hot, optionally sprinkled with freshly ground black pepper and additional herbs.
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