Best Recipes - Scrambled Eggs with Onion and Tomato (15–20 Minutes)

Best Recipes - Scrambled Eggs with Onion and Tomato (15–20 Minutes)

This quick one-portion scramble is built on a simple idea: gently sauté onion and tomato in butter, then cook the eggs slowly so they stay tender. A little milk softens the curds, while basil adds a fresh, herby finish. It’s a practical recipe for busy mornings, light lunches, or an easy dinner when you want something warm without a long ingredient list.

Ingredients

• 2 eggs
• 1 tomato
• 1/2 onion
• 2 tbsp milk
• 1 tbsp butter
• basil
• salt

Preparation Time

15–20 minutes

Step-by-Step Instructions

1. Warm a frying pan and melt the butter.
2. Add the chopped onion and tomato. Sauté briefly until the onion begins to soften and the tomato turns juicy, without letting everything dry out.
3. In a bowl, beat the eggs. Stir in the salt, milk, and basil until evenly combined.
4. After about 2 minutes of sautéing the vegetables, pour the egg mixture over the onion and tomato in the pan.
5. Cook over low heat, stirring and scraping the bottom of the pan so the eggs don’t stick or brown too fast.
6. Remove from the heat when the eggs are set but still moist—they will finish gently with residual heat.

Tips

• Low heat is the secret to soft scrambled eggs; higher heat can make them rubbery.
• Stir in steady motions, lifting the eggs into soft curds rather than breaking them into tiny pieces.
• If you like a brighter herb note, add a touch more basil right at the end.

Serving Suggestions

Serve immediately. For extra creaminess, add a spoon of sour cream, mayonnaise, or any sauce you prefer. This scramble works well on its own for one portion, keeping the flavors focused and fresh.