Brunch-Worthy Scrambled Eggs Recipe | Vegetarian Times Skip to main content

Brunch-Worthy Scrambled Eggs

Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.



Ingredient Line: 
4 clusters small cocktail or cherry tomatoes (4 to 6 tomatoes per cluster, cut into smaller clusters if necessary)
Ingredient Line: 
2 tsp. garlic-flavored olive oil, divided
Ingredient Line: 
1 tsp. herbes de Provence
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8 large eggs, beaten
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¼ cup low-fat milk


1. Preheat oven to 325°F. Place tomatoes in bowl, cover with water, and let stand 20 minutes. Drain, and pat dry.

2. Gently toss tomato clusters with 1 tsp. garlic oil and herbes de Provence in medium bowl, being careful not to pull tomatoes off vine. Season with salt, if desired. Place clusters on rack in roasting pan or on broiler pan; bake 15 minutes, or until skins split and begin to brown.

3. Coat large skillet with cooking spray, and heat over medium-low heat. Add eggs, and scramble 2 to 3 minutes. Remove skillet from heat. Add milk and remaining 1 tsp. garlic oil, stirring until milk is completely absorbed. Serve eggs with tomato clusters.

Nutrition Information: 

14 g
Total Fat: 
12 g
Saturated Fat: 
4 g
4 g
373 mg
151 mg
<1 g
3 g
Serves 4

Comments on this Recipe

how much dose this dish cost.

This was delish! My husband still raves about it, and deliberately planted cherry tomatoes so that I would make it again.