Scrambled Eggs with Arugula and Tomatoes
I’m not super hungry right away in the morning, but after an hour or two of being up – I find myself famished! I’m usually looking for something simple, nutritious, and filling to make for myself and my family. These Scrambled Eggs with Arugula and Tomatoes were so easy to make, so hearty, and absolutely delicious! The juicy, fluffy eggs, those jammy tomatoes, the fresh arugula, and that melty cheddar? It was so straight forward but yet, so complex! This recipe comes together in no time, in just one pot, and it makes a whole bunch. It’s perfect for a busy morning! It’s also a lovely vegetarian option.
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When did scrambled eggs become a force to be reckoned with in the breakfast world?
Scrambled eggs became a breakfast powerhouse during the Industrial Revolution in the 1800’s. Western workers needed quick filling meals to get them through their very long day, and eggs were the perfect solution! Before this, eggs had been around for centuries, but they were nowhere near the breakfast icon that they are today.
The very first scrambled egg recipe was actually dropped way back in the 1400’s, but it wasn’t being served for breakfast. Isn’t that wild? And thanks to the breakfast boom, we now mostly associate scrambled eggs with breakfast and brunch! I find that so interesting!
Did you know?
For over 2,000 years, arugula has been a symbol of passion, rebellion, medicine, and fertility! Wait…you mean it’s not just a spicy and slightly fancy leaf? That’s right!
For the longest time, arugula was actually considered a scrappy roadside weed, and it certainly wasn’t being used in trendy green salads! Greek athletes thought it warmed their blood and so they’d eat it before a big competition. Romans thought it boosted desire and used it as an aphrodisiac, which later was banned by Monks because it was considered “too stimulating.” It wasn’t until the 1990’s that chefs started using it to elevate meals and give a peppery sort of contrast. Pretty neat!
What ingredients do I need to make this?
For the scrambled eggs with arugula and tomatoes:
Eggs
Grape Medley Tomatoes
Yellow Onion
Garlic
Lemon
Arugula
Shredded Double Cheddar Cheese
Half and Half
Butter
Salt
Freshly Cracked Black Pepper
For serving:
Dill
Buttered Toast or Warm Tortillas
What equipment do I need?
How do I make it?
To prep the ingredients:
To get started on this recipe, first wash the tomatoes, dill, arugula, and lemon. Cut the tomatoes in half, mince the dill and garlic, then juice some of the lemon. Dice up the yellow onion, then set the veggies off to the side until ready to use.
Crack the eggs into a mixing bowl, then add the half and half, and a bit of salt.
Next, vigorously whisk the mixture, until it appears airy.
Pro Tip: Vigorously whisking the eggs like this incorporates more air and helps the egg proteins unwind. This leads to juicier, fluffier scrambled eggs! Pretty cool, huh?
To make the scrambled eggs with arugula and tomatoes:
In a large skillet on medium heat, melt the butter. Add the onion and a bit of salt to the skillet, and cook for a few minutes, stirring occasionally, until onions are translucent.
Next, turn heat to medium low, then stir in the garlic and cook until fragrant. Add the tomatoes, stirring occasionally, and cook until jammy.
Fold in the egg, then slowly stir for a minute or so until the eggs have slightly set.
Sprinkle in the arugula and the shredded cheddar.
Gently stir, cooking a few minutes more until the cheese has melted and the eggs appear set and fluffy.
Remove from heat, then top with fresh lemon juice and freshly cracked black pepper.
To serve:
Garnish scrambled eggs with arugula and tomatoes with fresh dill, then serve hot with warm buttered toast or warmed tortillas. Enjoy!
Tips:
- If you don’t have grape medley tomatoes, you could always just use regular grape tomatoes. Cherry tomatoes will work too, or really any sort of diced tomato!
- If you don’t have arugula, consider substituting with spinach!
- This is a great vegetarian option, but feel free to add some cubed ham or crumbled bacon to this!
- These leftovers will keep for 2-3 days if stored in an airtight container in the refrigerator.
- Having a brunch party? Double this recipe to feed a crowd!
Looking for more easy breakfast recipes?
Have some more arugula to use up? Check these recipes out!
Scrambled Eggs with Arugula and Tomatoes
Equipment
Ingredients
For the scrambled eggs with arugula and tomatoes:
- 5 Eggs
- 2 ½ tbsp Half and Half
- 2 tbsp Butter
- 1 Small Yellow Onion diced
- 2 Garlic Cloves minced
- ¾ cup Grape Medley Tomatoes halved
- 1 cup Arugula packed
- ½ cup Shredded Double Cheddar Cheese
- ¾ tsp Lemon Juice freshly squeezed
- ¾ tsp Salt divided
- ¼ tsp Freshly Cracked Black Pepper
For serving:
- 1 tsp Dill minced
- Buttered Toast or Warm Tortillas
Instructions
To prep the ingredients:
- Crack the eggs into a mixing bowl, then add the half and half and 1/2 tsp of the salt.
- Vigorously whisk the mixture until airy, about 30 seconds.
To make the scrambled eggs with arugula and tomatoes:
- In a large skillet on medium heat, melt the butter.
- Add the onion and the rest of the salt to the skillet, cooking for about 2 minutes, stirring occasionally, until onions are translucent.
- Next, turn heat to medium low, then stir in the garlic and cook until fragrant, 1 minute.
- Add the tomatoes, stirring occasionally, and cooking until jammy, 2-3 minutes.
- Fold in the egg, then slowly stir for a minute or so until the eggs have slightly set.
- Sprinkle in the arugula and the shredded cheddar, gently stirring and cooking 2-3 minutes more until the cheese has melted and the eggs appear set and fluffy.
- Remove from heat, then top with fresh lemon juice and freshly cracked black pepper.
To serve:
- Garnish scrambled eggs with arugula and tomatoes with fresh dill, then serve hot with warm buttered toast or warmed tortillas. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Yum, yum, yum! This looks like my kind of breakfast. I love how simple ingredients like eggs, tomatoes, arugula, and cheddar can come together to create something so hearty and satisfying. The tip about vigorously whisking the eggs for a fluffier texture was especially interesting, and those jammy tomatoes sound absolutely delicious.
Thank you so much!