Parmesan and Tomato Egg Scramble recipe

Name: Parmesan and Tomato Egg Scramble
Total time: 10 min
Yield: 1 servings
Cuisine: Italian-British
Ingredients: 3 Eggs; 20g Parmesan Cheese; 1 large Tomatoes; 10g Butter

Soft scrambled eggs finished with Parmesan and fresh tomatoes for a rich, savoury breakfast. The result is creamy, bright and ready in minutes.

10 min · Easy · Italian-British Jump to method

Ingredients

1 servings

3 Eggs
20g Parmesan Cheese
1 large Tomatoes
10g Butter

Nutrition	Per serving
Calories	295 kcal
Protein	20.4 g
Carbohydrates	4.7 g
Fat	22.1 g
Saturated fat	10.7 g
Fibre	1.3 g
Sugar	3.1 g
Sodium	0.5 mg

Why this works

A protein-rich, low-carbohydrate scramble that is filling but relatively high in saturated fat and salt from the cheese and butter.

High-quality protein. Eggs and Parmesan provide complete protein, supporting satiety and muscle maintenance.

Source of fat-soluble nutrients. Eggs contribute vitamin A, vitamin D and choline, which are important for vision, bone health and normal brain function.

Consider salt and saturated fat. Parmesan and butter increase sodium and saturated fat, so this dish is best enjoyed in moderation if heart health is a concern.

Method

Beat the eggs in a bowl.
Melt the butter in a non-stick pan over a low heat.
Add the tomatoes and cook for 2 minutes until softened.
Pour in the eggs and stir slowly for 3–4 minutes until softly set.
Fold through the Parmesan cheese just before serving.

Prefer the classic version? Creamy Red Pepper Scrambled Eggs

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