Ingredients
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4
-
1
-
1/4
-
1
-
2 - 4
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-
-
1/4
-
-
-
-
-
-
-
Directions
Scrambled Eggs With Tomato, Cheddar and Cilantro,This is a wonderful change of pace for breakfast. Serve with fresh fruit and muffins.,Delish! I ended up wrapping the end results in a flour tortilla, and loved it! I tried to limit the cilantro, but in the end, I added more than was asked for in the recipe. Great recipe!
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Steps
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1
Done
|
If Using Whole Eggs, Whisk Together With 2 Tbsp Water Until Well Blended, This Is not Necessary If Using Egg Substitute. |
|
2
Done
|
in Large Skillet Over Medium Heat, Warm the Olive Oil. |
|
3
Done
|
Add Onion and Cook, Stirring Until Golden, Approximately 5 Minutes. |
|
4
Done
|
Increase the Heat to High and Add Diced Tomto, Cilantro, 1/2 Tsp Salt and Black Pepper. |
|
5
Done
|
Cook Until Tomato Is Heated Through and Any Juices Have Evaporated, About 1 Minute. |
|
6
Done
|
Add Eggs All at Once, Reduce Heat to Medium and Cook Without Stirring, For 1 Minute. |
|
7
Done
|
Using Spatula, Stir the Eggs from the Edges of the Pan Toward Center. |
|
8
Done
|
Continue to Cook and Stir Gently Until Eggs Are Almost Cooked, but Are Still Moist, About 3 Minutes. |
|
9
Done
|
Sprinkle With Grated Cheese and Cook For 1 Minute Longer. |
|
10
Done
|
Divide and Serve on Warmed Plates. |
