| |
|
What You Need:
(To Serve: 4 to 6 servings)
|
|
|
|
4 tomatoes, peeled, seeded, and chopped
½ cup minced onion
4 tablespoons butter (or 2 tablespoons butter plus 2 tablespoons olive oil)
8 eggs
Salt and pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a skillet, saute tomatoes and onion in 2 tablespoons of the butter over low heat until moisture has evaporated and onion is tender.
|
2. Beat eggs and season with salt and pepper.
|
3. In another skillet, melt remaining butter; add eggs, and cook, stirring, over low heat until eggs begin to set.
|
4. Pour tomato-onion mixture on top of eggs and continue to cook stirring lightly, until eggs are set.
|
|
|
|
|
