This morning I had a little extra time before running out of the house so I decided to try an old favorite my mom used to make for us growing up. We made these for breakfast once in a while but often had this as our dinner dish – especially on Sunday nights.
Ian and I try to buy local cage free eggs whenever possible. The yokes give the dish more color and they taste so much better. Plus, this time of year the tomatoes are at their best! This makes enough for 2 people for breakfast. Increase the quantities according to how many you’re serving.
2 tbsp olive oil
½ onion, diced
1 tomato, diced
4 eggs, beaten in a bowl
Grated parmesan cheese to taste
Put the olive oil in a frying pan and add onion. Cook the onions until translucent, add tomatoes and continue to cook. When the tomatoes are heated through, add the eggs and some parmesan cheese and continue to cook the mixture until the eggs are done but not overcooked. Add a little extra parmesan cheese at the end and serve.
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