Tuscan Scrambled Eggs

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Scrambled eggs with yellow onion and plum tomatoes.
Servings Prep Time Cook Time
4 10 mins 50 mins

Ingredients

Directions

1. Heat olive oil on medium heat in a non-stick skillet.
2. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.
3. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
4. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.
5. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.
6. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes.
7. Turn out onto a serving plate. Serve immediately.

Nutrition summary

There are 244 calories in 1 serving of Tuscan Scrambled Eggs.
Calorie split: 65% fat, 17% carbs, 18% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
244
 
% Daily Values*
Total Fat
17.92g
23%
Saturated Fat
3.804g
19%
Trans Fat
-
Polyunsaturated Fat
2.321g
Monounsaturated Fat
10.332g
Cholesterol
317mg
106%
Sodium
153mg
7%
Total Carbohydrate
10.46g
4%
Dietary Fiber
2.4g
8%
Sugars
6.26g
Protein
11.15g
Vitamin D
1mcg
4%
Calcium
64mg
5%
Iron
1.93mg
11%
Potassium
522mg
11%
Vitamin A
170mcg
19%
Vitamin C
22.1mg
25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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