Tomato Scrambled Eggs Recipe | Breakfast Recipes

Big juicy tomatoes add an easy upgrade to ordinary scrambled eggs. (Recipe Credit: Marc Matsumoto of Fresh Tastes)

In a small bowl, toss the tomatoes with the salt and potato starch to coat evenly.
Beat the eggs until uniform in color.
Heat a nonstick frying pan over medium heat until hot and then add the olive oil and tomatoes. Saute the tomatoes until they've released some liquid, and the edges of the tomatoes start rounding off.
Transfer the tomatoes to the bowl they were in, and then add the eggs to the pan.
Turn down the heat to low and let the eggs cook a bit before starting to stir.
Return the tomatoes to the pan and scramble together with the eggs.
Plate the eggs and season with black pepper to taste.

Tomato Scrambled Eggs