Scrambled Eggs with Roasted Cherry Tomatoes
Scrambled Eggs with Roasted Cherry Tomatoes
Ingredients
For the Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup milk, whole or 2%
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Wash the cherry tomatoes and spread them in a single layer on the prepared baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss gently to coat.
⏱️ 5 min
- 3
Roast the cherry tomatoes in the preheated oven for 15 to 20 minutes, or until they are softened and slightly burst. While the tomatoes are roasting, prepare the eggs.
⏱️ 15 min•🌡️ 400
- 4
In a medium bowl, whisk together the large eggs, milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and slightly frothy.
⏱️ 2 min
- 5
Melt the butter in a large non-stick skillet over medium-low heat. Once the butter is melted and shimmering, pour in the egg mixture.
⏱️ 1 min
- 6
Allow the eggs to set for about 30 seconds without stirring. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are mostly set but still moist and creamy. Do not overcook.
⏱️ 5 min
- 7
Divide the scrambled eggs among four plates. Top generously with the warm roasted cherry tomatoes. Garnish with fresh chopped chives, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Scrambled Eggs with Roasted Cherry Tomatoes
Ingredients
For the Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup milk, whole or 2%
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Wash the cherry tomatoes and spread them in a single layer on the prepared baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss gently to coat.
⏱️ 5 min - 3
Roast the cherry tomatoes in the preheated oven for 15 to 20 minutes, or until they are softened and slightly burst. While the tomatoes are roasting, prepare the eggs.
⏱️ 15 min•🌡️ 400 - 4
In a medium bowl, whisk together the large eggs, milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and slightly frothy.
⏱️ 2 min - 5
Melt the butter in a large non-stick skillet over medium-low heat. Once the butter is melted and shimmering, pour in the egg mixture.
⏱️ 1 min - 6
Allow the eggs to set for about 30 seconds without stirring. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are mostly set but still moist and creamy. Do not overcook.
⏱️ 5 min - 7
Divide the scrambled eggs among four plates. Top generously with the warm roasted cherry tomatoes. Garnish with fresh chopped chives, if desired, and serve immediately.
⏱️ 2 min