Home › Left-Over Vegetables › Tomatoes with Scrambled Eggs

Tomatoes with Scrambled Eggs

10 A few spoonfuls of stewed tomato may be mixed with eggs and scrambled. Beat eggs slightly with a fork, season, and mix with tomato. Melt in hot omelet-pan half a tablespoonful of butter, pour in eggs and tomato, and cook lightly, holding pan away from the intense heat. Pour over prepared toast or crisp triscuit. A full tablespoonful of tomato for every two eggs is a good proportion, but more may be used.