nutritional information

Per Serving (1/2 cup eggs and 1 tomato cluster):

  • Calories: 181
  • Protein: 14 g
  • Total Fat: 12 g
  • Saturated Fat: 4 g
  • Carbohydrates: 4 g
  • Cholesterol: 373 mg
  • Sodium: 151 mg
  • Fiber: <1 g
  • Sugar: 3 g

Brunch-Worthy Scrambled Eggs

Brunch-Worthy Scrambled Eggs

Serves 4

Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.
  • 4 clusters small cocktail or cherry tomatoes (4 to 6 tomatoes per cluster, cut into smaller clusters if necessary)
  • 2 tsp. garlic-flavored olive oil, divided
  • 1 tsp. herbes de Provence
  • 8 large eggs, beaten
  • 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.

April/May 2014 p.54

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

Judith - 2014-06-28 17:22:59

how much dose this dish cost.

jim - 2014-05-07 10:24:39