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.
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.
Vigorously whisking the eggs like this incorporates more air and helps the egg proteins to unwind. This leads to juicier, fluffier scrambled eggs! Pretty neat, huh?
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
Serving: 0.75cupCalories: 215kcalCarbohydrates: 5.5gProtein: 10.6gFat: 1.9gSaturated Fat: 8.4gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 5gCholesterol: 235mgSodium: 655mgPotassium: 240mgFiber: 0.8gSugar: 2.9gVitamin A: 800IUVitamin C: 7.5mgCalcium: 175mgIron: 1.6mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
