Zesty Tomato and Egg Scramble

A high-quality, fluffy egg scramble enhanced with aromatic garlic, dried oregano, and jammy sautéed tomatoes!

Ingredients

• 2 large, seeded and diced Tomatoes
• 6 Large Eggs
• 2 tbsp Whole Milk
• 1/4 cup, finely minced Yellow Onion
• 1 clove, minced Garlic
• 1/2 tsp Dried Oregano
• 1/2 cup Shredded Sharp Cheddar
• 1.5 tbsp Unsalted Butter
• 4 Corn Tortillas

Instructions

1. Whisk eggs with milk, dried oregano, and a pinch of salt until well-incorporated and slightly frothy; the milk ensures a softer curd for the toddler.
2. Melt 1/2 tablespoon of butter in a non-stick skillet over medium heat. Sauté minced onions until translucent (about 3-4 minutes).
3. Add the diced tomatoes and minced garlic to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes have broken down into a thick, jammy consistency and most excess moisture has evaporated.
4. Remove the tomato-onion mixture from the pan and set aside briefly.
5. Wipe the pan, melt the remaining 1 tablespoon of butter over medium-low heat. Pour in the egg mixture.
6. Use a silicone spatula to gently push the eggs from the edges to the center, creating large, soft curds. When eggs are 75% cooked, fold the tomato mixture and shredded cheese back into the eggs.
7. Cook until eggs are fully set and cheese is melted to ensure food safety for the toddler, while maintaining a moist texture.
8. Briefly char the corn tortillas over an open flame or in a hot dry pan until pliable and fragrant.
9. Serve the scramble inside or alongside the warm tortillas, ensuring toddler portions are cut into safe, manageable bites.

Cuisine: Mexican-Italian Fusion

Suitability: Vegetarian,Toddler-friendly,High-protein,Gluten-free

Prep Time: 10 mins

Cook Time: 12 mins

Serving Size: 3

Meal Type: breakfast