Scrambled Eggs with Meatballs and Tomatoes

Get ready to elevate your breakfast game with our Scrambled Eggs with Meatballs and Tomatoes recipe. The perfect blend of creamy eggs, hearty meatballs, and fresh tomatoes creates a meal that’s as nutritious as it is delicious.

Borrowing flavors from rustic Italian cuisine, this dish is a celebration of simple, quality ingredients coming together in harmony. Each mouthful promises a burst of freshness from the tomatoes, the savory taste of meatballs, and the comforting familiarity of scrambled eggs. It’s an easy to prepare, protein-packed breakfast that doubles as a fulfilling brunch meal. So why wait? Let’s get cooking!

Ingredients:

• 6 large eggs
• 200 grams small meatballs
• 2 medium-sized tomatoes, chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
3. Add the meatballs and cook until they are evenly browned and cooked through.
4. Add the chopped tomatoes and continue to cook until the tomatoes break down and form a chunky sauce.
5. In a separate bowl, beat the eggs and season with salt and black pepper.
6. Pour the eggs over the meatballs and tomatoes in the skillet.
7. Let the eggs cook undisturbed until they start to set around the edges, then gently stir to create soft curds.
8. Once the eggs are cooked to your liking, remove the skillet from the heat.
9. Garnish with fresh basil leaves before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 280 kcal | Servings: 4 servings