Description
Filipino Scrambled Eggs are a simple, comforting breakfast dish made with eggs, tomatoes, and onions, offering a quick and protein-rich start to your day. This recipe highlights the ease and deliciousness of a classic Filipino breakfast.
Ingredients
Scale
- 4 large Eggs
- 1–2 tablespoons Butter
- 2 medium Roma Tomatoes
- 1 medium Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- In a medium bowl, crack the eggs and whisk them vigorously until well combined and fluffy.
- Heat a non-stick skillet over low heat and add butter. Sauté onions until translucent, about 3-4 minutes.
- Add chopped tomatoes to the skillet and cook for another 2-3 minutes, gently mashing some to release juices.
- Pour the beaten eggs into the skillet and let them set for 20-30 seconds.
- Gently fold the eggs into the tomato and onion mixture until just combined and softly cooked.
- Remove from heat, season with salt and pepper to taste, and serve immediately.
Notes
- Enjoy with toasted pandesal or garlic fried rice.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 300 mg