Scrambled Eggs With Tomato, Cheddar And Cilantro

1. 1

   If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.

2. 2

   In large skillet over medium heat, warm the olive oil.

3. 3

   Add onion and cook, stirring until golden, approximately 5 minutes.

4. 4

   Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.

5. 5

   Cook until tomato is heated through and any juices have evaporated, about 1 minute.

6. 6

   Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.

7. 7

   Using spatula, stir the eggs from the edges of the pan toward center.

8. 8

   Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.

9. 9

   Sprinkle with grated cheese and cook for 1 minute longer.

10. 10

    Divide and serve on warmed plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.