Tuscan Scrambled Eggs

(For 4 Servings)



Preparation time: 5 min

Cooking time: 20 min

Total time: 25 min

Difficulty: easy

3 tablespoons extra virgin olive oil

1 small yellow onion; diced

1 can diced tomatoes; 14.5 oz, drained

8 eggs; beaten

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

fresh parsley; for garnish

Heat oil in a large skillet over medium heat. Add the onions and cook until translucent, about 6 minutes.

Add the tomatoes and continue to cook for another 10 minutes. 

Add the eggs, stirring constantly, and scraping from the bottom with a wooden spoon or spatula. Season with salt. 

Remove from heat as soon as the eggs begin to set, but are still moist, about 4 minutes. Turn out onto a serving plate, season with pepper and garnish with fresh parsley. Serve immediately.