Tomato Scrambled Eggs Recipe | Breakfast Recipes | PBS Food | PBS Food

Tomato Scrambled Eggs Recipe | Breakfast Recipes | PBS Food | PBS Food

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This easy upgrade to ordinary scrambled eggs takes almost no additional effort and results in a plate of creamy eggs with juicy tomatoes.

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Ingredients

  • 6.4 ounces (180 grams, 2 small tomatoes) tomatoes, peeled and cut into wedges
  • ¼ teaspoon salt
  • ¼ teaspoon potato starch
  • 2 large eggs
  • 2 teaspoons olive oil
  • Black pepper to taste

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