Tomato Scrambled Eggs

Ingredients

• Butter

  Unsalted

  ¼ tbsp or 4g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

Directions

1. Put a small pan over medium heat and melt the butter. Swirl it around to coat the pan. Add the tomatoes. Cook until the tomatoes release their juices and most of the juice evaporates, about 5 to 7 minutes.
2. Crack the eggs into a bowl. Add salt and pepper to taste. Beat the eggs lightly with a fork.
3. Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan. Using a spatula, gently mix the eggs and tomatoes. Carefully stir the eggs to keep them from forming chunks. Turn down the heat as low as possible.
4. Once the eggs are done, turn off the heat. Serve as desired and enjoy!

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