Herby cheese, egg and tomato scramble – a delicious recipe with tomatoes, onion, cheese, eggs, handful, knob of butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Get the ingredients together.
2
Chop the tomatoes, grate the cheese, chop the fresh cilantro.
3
Melt some butter in a frying pan and add the chopped onions.
4
Fry for a few minutes until soft.
5
Add a pinch of salt.
6
Add the chopped tomatoes and continue to fry and stir over a moderate heat until the tomatoes become soft
7
Take the pan off the heat and stir in the grated cheese.
8
It will melt gently.
9
Beat the eggs with a fork and add lots of freshly ground black pepper
10
Heat up the pan again and add the eggs.
11
Stir over a low heat until the eggs become scrambled
12
When they are scrambled to your taste, add the fresh coriander, stir and serve.
13
My Grandma used to serve them over a hot buttered piece of toast.
14
I tend to leave the bread out and add a little freshness instead.
402
kcal
Calories
36
g
Fat
5
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 ripe tomatoes, 1 small onion, 1 wedge of cheese, 3 eggs, and more.
Yes, Herby cheese, egg and tomato scramble falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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