List of required products
For this recipe you need to take the following ingredients:
- three eggs;
- one large tomato, at least 250 grams;
- two teaspoons of butter;
- some green onions;
- salt and pepper to taste.
This amount is enough for two quite good servings of the dish. It’s immediately worth noting that the calorie content for the entire dish is about 490 calories. So the breakfast turns out to be quite nutritious, although it does not contain meat products.
Scrambled eggs
Scrambled eggs are a close relative of the French omelette. Its distinctive feature is its structure. So, if a traditional omelet should turn out smooth and fluffy, then it is quite acceptable for scrambled eggs to have large protein lumps and clots.
To prepare the perfect recipe, you need the following ingredients:
- chicken eggs – 4 pcs.;
- sour cream (low-calorie);
- a pinch of fine sea salt;
- ground black pepper to taste;
- chopped green onions.
Scrambled eggs are not one of those breakfasts that can be prepared in a couple of minutes. Some preliminary preparation is required here:
- Chicken eggs must be taken out of the refrigerator in advance, broken into a small saucepan and added a small drop of oil. All this needs to be brought to room temperature, and only then can it be put on fire.
- In this case, you should constantly shake the contents of the container with a spatula. As soon as the mass near the walls of the pan begins to harden, the cook begins to move it away from the walls towards the center of the pan with a rubber spatula.
- When the mass has thickened, remove it from the heat and add sour cream. Top the scrambled eggs with black pepper and chopped green onions.
It is worth noting that scrambled eggs will have a higher calorie content than previous options. Therefore, it is not suitable for the “attack” stage of the diet.
How to cook scrambled eggs?
First you need to prepare the tomato dressing. To do this, cut the tomatoes into cubes. Melt one tablespoon of butter in a frying pan, add tomatoes, add finely chopped green onions, salt and pepper. Stir the mass. Cook for about five minutes. Then remove from the pan.
The container needs to be wiped clean of tomato juice. Then add the rest of the oil. Break the eggs into a bowl and beat with a whisk until the mixture becomes homogeneous. To make the scrambled eggs more tender, you still need to pass them through a sieve.
Eggs are poured onto hot oil. The fire should be minimal. Beat the eggs directly in the pan with a spatula. When the mass becomes like porridge, remove it from the stove.
The main thing is not to overdo it. Otherwise, the egg mass will become dry and less tasty. And the main thing in this dish is juiciness.
Place the omelette on a plate, pour tomato mixture on top and serve. You need to eat it right away while everything is still hot. Also, if you have fresh dill, you can safely sprinkle it on the plate. A basil leaf or a pinch of dried spice can also be an excellent addition.
A beautiful and tasty breakfast dish is the basis of a good day. I like to start the day with juicy scrambled eggs with tomatoes. Everything is prepared in a maximum of ten minutes, but it fills you up for a long time and gives you energy. The scrambled eggs also look quite bright and beautiful. This way I eat both healthy and tasty food.
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Option 6: Scrambled eggs with vegetables
An interesting variation on scrambled eggs. It turns out a hearty, vegetable and very aromatic breakfast for the whole family.
Ingredients:
- six chicken eggs;
- three bell peppers;
- five hundred grams of Hawaiian vegetable mixture;
- two hundred grams of green peas;
- six pickled cherry tomatoes;
- six fresh cherry tomatoes;
- one hundred grams of bacon or bacon;
- one hundred grams of parmesan;
- one hundred grams of mayonnaise;
- three cloves of garlic;
- fifteen pitted olives;
- half a bunch of dill;
- two pinches of salt;
- half a teaspoon of paprika;
- quarter tsp ground basil;
- a quarter tsp ground ginger;
- half st grows oils.
How to cook
Step 1:
Peel the bell pepper from the seed box and cut into thin strips.
Step 2:
Bacon or bacon in small squares.
Step 3:
Pour the Hawaiian mixture into a bowl, add pepper, bacon and green peas - stir.
Step 4:
Take a very deep frying pan, heat the oil and pour in the resulting mixture. Stir and cover with a lid. Cook for seven minutes, stirring the mixture occasionally.
Step 5:
Peel the garlic, grind it in a blender or pass it through a press. Mix it with half the prepared greens. Add grated cheese and mayonnaise. Beat in the eggs, add spices and stir.
Step 6:
Place the pickled cherry tomatoes in a frying pan, pour in the egg mixture and reduce the heat.
Cover with a lid and cook until the eggs are set.
Decorate the finished scrambled eggs with halved cherry tomatoes, olives, and herbs. Serve hot with toasted bread or toast.
Note: If you decide to fry the bread, rub it while it is hot with a clove of garlic. It will turn out very aromatic and tasty.
Scrambled with smoked coho salmon
Photo: Restaurant “Kokoko” (St. Petersburg)
Recipe by Igor Grishechkin, chef of the restaurant “Kokoko”
- 50 g sourdough bread
- 15 g butter
- 2 eggs
- 50 ml broth
- 30 g smoked coho salmon
- 15 g cucumber
- Dill, green onions, spinach
- Salt
- For dressing - lemon, whipped with butter.
Step 1. Fry the bread in butter on both sides until golden brown.
Step 2. Mix the eggs with a tablespoon of broth with a fork and add a little salt.
Step 3. Melt a piece of butter in a saucepan. Pour in the eggs and immediately begin stirring until the mixture becomes a smooth, liquid scramble.
Step 4. Place toast on a plate, scramble on top, pour the rest of the dill broth over it, garnish with slices of smoked coho salmon, spinach leaves, dill and green onion curls, sprinkle with lemon dressing.
Shakshuka with pita
Photo: Forte Bello Restaurant
Recipe by Kirill Berger, brand chef of the Forte Bello restaurant
- 2 eggs
- 1 pita
- 2 sprigs cilantro
For the sauce:
- 200 g tomatoes in their own juice
- 100 g red bell pepper
- 50 g red onion
- Zira
- 15 g garlic
- 5 g chili pepper
- Oregano
Step 1. Finely chop the onion, garlic and chili pepper and fry until golden brown.
Step 2. Cut the bell pepper into strips and fry with the rest of the vegetables.
Step 3. Cut the tomatoes into cubes and add them along with the juice to the rest of the vegetables, sprinkle with cumin and oregano, salt and sugar to taste. Simmer for 10 minutes.
Step 4. Break the eggs into the sauce, fry until cooked, serve with fresh cilantro and pita bread.
Original recipes for scrambled eggs
In puff pastry with ham and mushrooms
Popular puff pastries and croissants are actually simple and quick to prepare. Once you have puff pastry, you can put almost anything in the fridge into it. Scrambled eggs in puff pastry are simple, tasty and profitable. The puff pastries do not have to be eaten immediately after cooking. They can be used for breakfast and dinner, as a snack, or taken with you on the road or to work.
You will need:
- puff pastry - 1 sheet;
- eggs - 6 pieces;
- champignons - 150-200 g;
- ham - 150-200 g;
- cheese - 80 g;
- chopped herbs (dill, parsley) - 2-3 tablespoons;
- butter - 20 g;
- salt, pepper - to taste;
- egg for lubrication - 1 piece.
Preparation
- Slice the mushrooms and fry in butter.
- Cut the ham into cubes and add to the mushrooms. Fry for a few more minutes.
- Grate the cheese on a coarse grater.
- Beat the eggs. Add cheese, chopped herbs, salt and pepper to them.
- Pour the whipped mixture over the mushrooms and ham. Cook over medium heat for 3-5 minutes, stirring constantly.
- Roll out the puff pastry thinly. Make horizontal cuts 2-3 cm thick on the sides.
- Place the filling in the middle. Braid the cut strips into a braid. Glue the dough well at the beginning and end of the braid.
- Beat the egg and brush the entire surface of the braid with it.
- Bake in an oven preheated to 190 degrees for 15-20 minutes.
With eggplants in a slow cooker
When you're already tired of standard scrambled eggs, original filling options come to the rescue. Fried eggplant, which tastes like mushrooms, goes harmoniously with the egg. In a slow cooker, the scrambled eggs turn out fluffy and voluminous, the main thing is to make sure that it does not burn. To do this, stir frequently.
You will need:
- medium eggplant - 1 piece;
- eggs - 4 pieces;
- garlic - 2 cloves;
- chopped dill (fresh or dried) - 2-3 tablespoons;
- vegetable oil - 2 tablespoons;
- grated nutmeg (optional) - 1 pinch;
- salt, pepper - to taste.
Preparation
- Wash the eggplants and remove the stems. Cut into 1 cm thick cubes.
- Grease a heated frying pan with vegetable oil. Fry the eggplants over medium heat for 7-10 minutes.
- Add chopped dill, crushed garlic, salt, pepper and nutmeg.
- Simmer everything together in a frying pan for 1-2 minutes. Pour into the multicooker bowl.
- Beat the eggs and pour the mixture over the eggplants. Mix well. Set the “Baking” mode.
- Open the lid and stir the contents. Leave for another 2-3 minutes. The dish is ready!
Our body always requires dietary variety. Therefore, it is sometimes useful to prepare simple foods in different ways. Choose an original recipe for scrambled eggs and please your household with a delicious and “new” dish!
Ingredients
- Eggs – 3 pcs.
- Chilled boiled water – 100 g
- Refined olive oil – 1 tsp
- Salt - to taste
- Spices - to taste
Cooking scrambled eggs with water is similar to cooking with milk. The only difference is that we prepare the egg mixture by replacing milk with water.
- Pour a teaspoon of vegetable oil into a frying pan or thick-walled saucepan. Place on low heat. High heat dries out the finished dish.
- Prepare an egg mixture from eggs, chilled boiled water, salt, and spices. First, thoroughly mix the eggs until smooth, then add cooled boiled water, salt, and spices.
- Do not beat the ingredients until foamy, but carefully mix with a fork using whisking movements until smooth.
- Pour the prepared mixture into heated olive oil. When the white begins to coagulate, we begin to gently stir the mixture with a wooden spatula towards the middle of the frying pan (saucepan), forming soft egg grains.
- Remove the scrambled eggs from the heat when all the scrambled eggs acquire a grainy texture. Due to the internal heat, the scrambled eggs will quickly reach readiness. Overcooked scrambled eggs lose the softness and creaminess of the lumps.
- Freshly fried scrambled eggs are served hot. You can put the scrambled eggs on toast from bran bread, season with chopped herbs. You can decorate the dish with baked cherry tomatoes, bell peppers, and champignons.
Fluffy scrambled eggs are popular in America and Europe (where they are called scrambled eggs). Chatter is served for breakfast and dinner, with family and in restaurants. They take it as the basis for some dishes and cook it with various additives: herbs, bacon, cheese, tomatoes, onions and olives. In our area, this method of preparing scrambled eggs is not yet so common. Although, as an alternative to omelet and classic scrambled eggs, scrambled eggs are used quite often.
The calorie content of the dish per 100 g of product is 167 kcal. That is, scrambled beef cooked in the oven or slow cooker without frying in a large amount of oil, with a low-calorie filling of low-fat cheeses, herbs, tomatoes, is suitable for diets and proper nutrition.
How to cook scrambled eggs? Pour lightly beaten eggs into a heated frying pan and slowly stir from edge to middle until cooked.
Recipe for scrambled eggs with tomatoes. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of scrambled eggs with tomatoes.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 127.6 kcal | 1684 kcal | 7.6% | 6% | 1320 g |
| Squirrels | 8.6 g | 76 g | 11.3% | 8.9% | 884 g |
| Fats | 9.6 g | 56 g | 17.1% | 13.4% | 583 g |
| Carbohydrates | 1.8 g | 219 g | 0.8% | 0.6% | 12167 g |
| Organic acids | 0.1 g | ~ | |||
| Water | 78 g | 2273 g | 3.4% | 2.7% | 2914 g |
| Vitamins | |||||
| Vitamin A, RE | 256.3 mcg | 900 mcg | 28.5% | 22.3% | 351 g |
| beta carotene | 0.504 mg | 5 mg | 10.1% | 7.9% | 992 g |
| Vitamin B1, thiamine | 0.062 mg | 1.5 mg | 4.1% | 3.2% | 2419 g |
| Vitamin B2, riboflavin | 0.319 mg | 1.8 mg | 17.7% | 13.9% | 564 g |
| Vitamin B4, choline | 175.38 mg | 500 mg | 35.1% | 27.5% | 285 g |
| Vitamin B5, pantothenic | 1.03 mg | 5 mg | 20.6% | 16.1% | 485 g |
| Vitamin B6, pyridoxine | 0.142 mg | 2 mg | 7.1% | 5.6% | 1408 g |
| Vitamin B9, folates | 9.84 mcg | 400 mcg | 2.5% | 2% | 4065 g |
| Vitamin B12, cobalamin | 0.357 mcg | 3 mcg | 11.9% | 9.3% | 840 g |
| Vitamin C, ascorbic acid | 6.29 mg | 90 mg | 7% | 5.5% | 1431 g |
| Vitamin D, calciferol | 1.51 mcg | 10 mcg | 15.1% | 11.8% | 662 g |
| Vitamin E, alpha tocopherol, TE | 1.602 mg | 15 mg | 10.7% | 8.4% | 936 g |
| Vitamin H, biotin | 14.416 mcg | 50 mcg | 28.8% | 22.6% | 347 g |
| Vitamin K, phylloquinone | 3.8 mcg | 120 mcg | 3.2% | 2.5% | 3158 g |
| Vitamin RR, NE | 2.7458 mg | 20 mg | 13.7% | 10.7% | 728 g |
| Macronutrients | |||||
| Potassium, K | 202.29 mg | 2500 mg | 8.1% | 6.3% | 1236 g |
| Calcium, Ca | 42.88 mg | 1000 mg | 4.3% | 3.4% | 2332 g |
| Magnesium, Mg | 15.56 mg | 400 mg | 3.9% | 3.1% | 2571 g |
| Sodium, Na | 106.64 mg | 1300 mg | 8.2% | 6.4% | 1219 g |
| Sera, S | 126.32 mg | 1000 mg | 12.6% | 9.9% | 792 g |
| Phosphorus, Ph | 141.4 mg | 800 mg | 17.7% | 13.9% | 566 g |
| Chlorine, Cl | 133.18 mg | 2300 mg | 5.8% | 4.5% | 1727 g |
| Microelements | |||||
| Bor, B | 52.6 mcg | ~ | |||
| Iron, Fe | 2.046 mg | 18 mg | 11.4% | 8.9% | 880 g |
| Yod, I | 14.65 mcg | 150 mcg | 9.8% | 7.7% | 1024 g |
| Cobalt, Co | 9.611 mcg | 10 mcg | 96.1% | 75.3% | 104 g |
| Manganese, Mn | 0.084 mg | 2 mg | 4.2% | 3.3% | 2381 g |
| Copper, Cu | 107.32 mcg | 1000 mcg | 10.7% | 8.4% | 932 g |
| Molybdenum, Mo | 7.323 mcg | 70 mcg | 10.5% | 8.2% | 956 g |
| Selenium, Se | 21.945 mcg | 55 mcg | 39.9% | 31.3% | 251 g |
| Fluorine, F | 46.91 mcg | 4000 mcg | 1.2% | 0.9% | 8527 g |
| Chromium, Cr | 5.03 mcg | 50 mcg | 10.1% | 7.9% | 994 g |
| Zinc, Zn | 0.8535 mg | 12 mg | 7.1% | 5.6% | 1406 g |
| Sterols (sterols) | |||||
| Cholesterol | 391.3 mg | max 300 mg |
The energy value of scrambled eggs with tomatoes is 127.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
