Breakfast

Scrambled Eggs with Tomatoes and Herbs

Name: Scrambled Eggs with Tomatoes and Herbs
Yield: 1
Ingredients: 3.53 oz (100 g) large eggs; 0.95 oz (27 g) 2% milk; 2.5 oz (71 g) tomatoes; 0.07 oz (2 g) fresh parsley; 0.11 oz (3 g) fresh dill; 0.04 oz (1 g) fine salt; 0.18 oz (5 g) extra-virgin olive oil

Ingredients, directions, and nutrition — adapted for your kitchen.

Jump to Recipe ↓

Scrambled Eggs with Tomatoes and Herbs — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

large eggs3.53 oz (100 g)
2% milk0.95 oz (27 g)
tomatoes2.5 oz (71 g)
fresh parsley0.07 oz (2 g)
fresh dill0.11 oz (3 g)
fine salt0.04 oz (1 g)
extra-virgin olive oil0.18 oz (5 g)

Directions

Finely dice the tomatoes and sauté in oil. Whisk the eggs and milk, add them to the pan, and cook for 2–3 minutes while stirring.
Fold in the herbs at the end.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

193kcal

13 gProtein

13.4 gFat

4.9 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

Ask about a restaurant license →