Tomato and egg scramble, served with pineapple and strawberries © tuttysan, 2008
Next to cilantro, tomatoes are god’s gift to cooking, I’ve discovered. Because of their juiciness, tomatoes will add color, flavor and tenderness to your meat dishes, as well as fluffiness to your eggs. This recipe is very low in carbs and great for anyone dieting or wanting to have a starch-free breakfast. I just happened to run out of bread 
.
For one person (increase ingredients appropriately for more). You will need:
- One roma tomato or half a tomato of a bigger size chopped into 1-inch cubes. I used fresh tomato from my neighbor’s garden. Yes, I’ll be planting some of my own next spring!
- A quarter chopped red onion. (Use more or less depending on how much you like them)
- Two table spoons of chopped parsley, chives or cilantro. This is for the green effect and color balance. I find parsley gives the eggs a sweeter flavor, which contrasts well with the next ingredient. Cilantro and chives are sure to add their distinct flavor. Go with your taste.
- One table spoon of white vinegar
- Sea salt to taste
- Two table spoons of Olive oil
To make:
Add the oil to a hot frying pan, followed by the onions. Stir for a minute until the onion is more or less transparent and add the tomatoes. If you are using curly parsley, add it at this point. If you don’t mind the crunchiness, wait until later. Once the tomatoes are starting to “melt”, add the salt followed by the vinegar. Beat and add the eggs, stir until eggs are cook but still fluffy. Add the chopped chives, or cilantro, or parsley and serve with your favorite fruit. Enjoy!
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