Recipe: Yummy Scrambled eggs, broccoli and tomatoes over pasta

Scrambled eggs, broccoli and tomatoes over pasta. In a skillet over medium heat, scramble eggs until almost done. Return skillet to medium heat, and stir in tomatoes. In a small bowl, beat together the eggs and cheese; set aside.

The recipe for Egg and Tomato Scramble comes from Ilva Jasica of St. Joseph, Michigan. "My mother used to make this when I was a girl," she notes. In a small bowl, combine tomato and basil; set aside. You can cook Scrambled eggs, broccoli and tomatoes over pasta using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Scrambled eggs, broccoli and tomatoes over pasta

1. You need 4 oz of Jovial's brown rice spaghetti.
2. It's 1 of broccoli.
3. It's 2 of large vine ripen tomatoes.
4. Prepare 2 of large eggs, beaten.
5. It's 2 of garlic cloves, minced.
6. Prepare to taste of Fish sauce.
7. Prepare 4 Tsp of Olive oil.

In another bowl, beat egg, water and garlic. Heat oil if desired in a small nonstick skillet; add. Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally. You don't want the broccoli too soft.

Scrambled eggs, broccoli and tomatoes over pasta instructions

1. Bring a large pot of water to a rolling boil. Cook the pasta 2 minutes shy of the package instructions..
2. While pasta is cooking, scramble two beaten eggs in olive oil and set aside. In the same wok, sauté minced garlic in olive oil until aromatic and add sliced tomatoes. Keep sauté until red juice come out..
3. Add broccoli florets and cook for a few minutes until fully cooked. Season it with fish sauce..
4. When pasta is almost done, transfer them into the wok. Add scrambled eggs. Adjust seasoning until desired saltiness. Add a few spoons of pasta water if it gets too dry. Serve immediately!.

Add cheese if you like and cover until melted. Add eggs; cook and stir just until eggs begin to set. Scrambled eggs with tomatoes is a common variation of scrambled eggs. Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green. Whisk the eggs with the cottage cheese and lemon juice.