Tomato and onion “egg” scramble
Tomato and Onion Egg Scramble Recipe
Serves 1-2
Ingredients:
Neutral oil or vegan butter
⅓ cup just egg liquid egg
¼ of yellow onion, julienned
1 tsp minced garlic
¼ cup grape tomatoes sliced in half
Dash of salt and pepper
Cooked rice on the side
Directions:
Heat oil or butter on medium heat and sauté onions until softened
Add garlic and sauté until slightly browned
Add tomatoes, salt, and pepper and cook until tomatoes are softened
Pour just egg and stir egg so it comes off the side of the pan, for 3-4 minutes and add salt and pepper to taste
Serve with a side of rice
My favorite breakfast food my mom made for our family was a tomato and onion scramble served with rice. It was the first thing my mom taught my sister and I to cook, and it was the first thing I cooked for her. It was on Mother’s Day when I was about 9. I didn’t sauté the onions all the way and the egg was undercooked. My mom smiled and said she would take over breakfast that morning. It took a few tries to master the recipe. Believe it or not, I wasn’t the best home cook until the end of high school when I took cooking classes and worked at a pizza shop, then decided to take on culinary arts as a career when I moved to California in 2013. My family always thought that my younger sister would be the chef. As a toddler, she would put her real food in her toy kitchen pots and pans and pretend to cook. Once she did start cooking, she made the best omelettes and scrambles taking after my mom. We would watch Iron Chef, cook our scrambles and rate each other on our presentation. Although professional cooking did not become her career as my family thought, she has since become a great home cook and is an integral member of the Easeful Evenings team. Here is my take on our mom’s tomato and onion scramble.
