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English Eggs Recipe
|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Tomato||1 Medium, peeled, seeded, and shopped|
|Scallions||2 , trimmed and thinly sliced|
|Grated sharp cheddar cheese||1⁄4 Pound (Fresh, 3/4 Cup)|
|Freshly ground pepper||To Taste|
Calories 488 Calories from Fat 338
% Daily Value*
Total Fat 40 g62%
Saturated Fat 20.8 g104.2%
Trans Fat 0 g
Cholesterol 515.2 mg
Sodium 701.1 mg29.2%
Total Carbohydrates 5 g1.5%
Dietary Fiber 1.3 g5%
Sugars 2.7 g
Protein 28 g55.2%
Vitamin A 42.5% Vitamin C 17.9%
Calcium 47.6% Iron 13.2%
*Based on a 2000 Calorie diet
Add the tomatoes and scallions and cook until the scallions have softened, about 3 minutes.
Transfer to a bowl.
Melt the remaining tablespoon of butter in the pan.
Meanwhile, beat the eggs until well blended in a small mixing bowl.
Add salt and pepper to taste.
Pour the eggs into the saute pan, reduce the heat to moderate, and scramble by folding gently-€”not stirring -€” until the eggs have set, about 3 minutes.
Gently fold in the scallion-tomato mixture.
Transfer to a serving platter and sprinkle with the cheddar.