High-protein tomato scrambled eggs

High-protein tomato scrambled eggs with eggs, tomatoes and optional spring onion: an easy, savoury recipe for a meal from the pan with plenty of protein.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 22 g
• Fat: 22 g
• Carbs: 6 g

Ingredients

• 3 organic eggs
• 2 medium tomatoes
• Optional: 1 small piece of spring onion
• Pepper
• Salt
• 1 tsp butter (or olive oil)

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Wash the tomatoes, remove the core and cut them into rough cubes. If using, slice the spring onion into thin rings.
2. Warm the butter or olive oil in a frying pan over a medium heat. Briefly fry the tomatoes and spring onion until the tomatoes soften and release some juice.
3. Crack the eggs straight over the tomatoes in the pan. Stir everything immediately with a wooden spoon.
4. Let the eggs set gently over a medium heat, stirring, until set but still slightly creamy. Season with salt and pepper.
5. If you like them juicier, take the pan off the heat a little earlier. The residual heat will keep cooking the eggs a little.
6. Serve hot straight away.

Good to know

Sometimes it just needs to be quick and still properly satisfying. That's exactly what these tomato scrambled eggs are for: warm, juicy and no fuss.

Swaps

Butter → ghee (less lactose, can be heated to high temperatures); butter → olive oil (more monounsaturated fats); spring onion → chives (milder); tomatoes → cherry tomatoes (often more aromatic, similar nutrients)

Allergens

Contains egg, plus milk if you use butter. Usually well suited to children if mildly seasoned; during pregnancy, the eggs should be fully set.