Creamy Scrambled Eggs'n Tomatoes

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President's Choice


1 tbsp (15 mL)Extra Virgin Olive Oil

3 cups (750 mL) cherry tomatoes

½ tsp (2 mL) salt

8 PC Blue Menu Large Omega-3 Eggs

¼ tsp (1 mL) freshly ground black pepper

¾ cup (175 mL) crumbled PC Blue Menu Goat’s Milk Cheese

1 tbsp (15 mL) finely chopped fresh chives

Creamy Scrambled Eggs'n Tomatoes

Stirring goat cheese into scrambled eggs makes them extra-creamy. Fabulous at breakfast time, or even for lunch. Serve with whole grain toast, if desired.

Serves: 4
Difficulty Level: Easy Wow
Prep time: 10 minutes
Cook time: 10 minutes

Nutritional Information

Per serving: 230 calories

fat 15 g

omega-3 fatty acids 0.9 g

sodium 490 mg

carbohydrate 7 g

fibre 1 g

protein 16 g

Source of omega


In large frying pan, heat half of oil over medium heat; cook tomatoes with half of salt for 5 minutes, shaking pan occasionally, or until tomatoes are softened. Set aside.

In bowl, whisk together eggs, pepper and remaining salt. In saucepan, heat remaining oil over medium heat; cook egg mixture for 4 minutes, stirring constantly, or until soft and creamy. Stir in ½ cup (125 mL) of the goat cheese.

Divide tomatoes and eggs among four plates. Sprinkle eggs with chives and remaining goat cheese.

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