Scrambled eggs is a fast meal to make in the morning you will only need a few ingredients to make this tasty recipe.print Pin
Servings: 4 people
- Non- sticking pan
- 6 eggs
- 25 g chopped shallots
- 25 g butter
- 200 g tomatoes
- chopped parsley
- 2 tbsp milk
- Break the eggs in a basin, add milk, onion and tomatoes. Season with salt and pepper.
- Melt butter in a thick bottomed pan, add the eggs and cook over a gentle heat stirring continuously until the eggs are lightly cooked.
- Remove from stove and mix with teaspoon of butter.
- Serve with sprinkled chopped parsley.
If scrambled eggs are cooked too quickly or for too long the protein will toughen. The heat from the pan will continue to cook the eggs after it has been removed from the stove, therefore the pan should be removed from the stove just before the eggs are cooked.
Calories: 263kcal | Carbohydrates: 0.5g | Protein: 13.9g | Fat: 22.8g | Saturated Fat: 6.5g | Sugar: 0.5g