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Breakfast recipe · from the recipe book

Soft Herb-Tomato Egg Scramble with Fruit

Creamy, slow-stirred eggs folded with warm cherry tomatoes, fresh dill, parsley and feta, served on toast with a bright bowl of strawberries and orange.

Soft Herb-Tomato Egg Scramble with Fruit

Ingredients

  • 8 large400 gEggs
  • 3 large99 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • 2 cups300 gCherry tomatoeshalved
  • 2 medium30 gGreen onionsthinly sliced
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ½ cup sprigs5 gFresh dillchopped
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • 1 tbsp14 gUnsalted butter
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat bread
  • 1¾ cups sliced300 gStrawberrieshalved
  • 2 medium262 gOrangesegmented
  • 2 tsp10 gLemon juice

Steps

  1. Prepare the fruit first: in a bowl, toss the strawberries and orange with the lemon juice and set aside.
  2. Halve the cherry tomatoes, slice the green onion, and chop the parsley and dill; crumble the feta.
  3. In a bowl, whisk the egg, egg white, milk, salt and black pepper until smooth.
  4. Melt half the butter in a nonstick skillet over medium heat. Add the cherry tomatoes and the green onion and cook 2 to 3 minutes until the tomatoes just soften; move them to a plate.
  5. Lower the heat to medium-low and melt the remaining half of the butter in the skillet. Pour in the egg mixture and stir slowly with a spatula, pushing soft curds from the edges, for 4 to 6 minutes until set but still glossy and the eggs reach 160°F (71°C).
  6. Fold in the warm tomato mixture, the parsley, the dill and the feta off the heat.
  7. Toast the bread while the eggs cook, then serve the scramble on the toast with the fruit alongside.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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