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Scrambled Eggs with Tomato and Parmesan

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Scrambled Eggs with Tomato and Parmesan

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Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs with Tomato and Parmesan
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 362kcal


  • 1 none cooking spray
  • 2 medium tomato, red
  • 1/4 tablespoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 6 large egg
  • 3 tablespoon water
  • 1/8 cup Parmesan cheese, grated

Serve With

  • 2 medium orange
  • 4 slice bread, whole wheat
  • 1/4 cup peanut butter, all-natural


  • Chop tomatoes.
  • Spray a skillet with cooking spray and place over medium heat.
  • Add tomatoes to the hot skillet and season with garlic powder, salt, and pepper.
  • In a small bowl, whisk together the eggs, water, and Parmesan; add to the skillet.
  • Cook about 5 minutes until the eggs are set but still slightly moist, stirring occasionally to scramble.
  • Meanwhile, toast bread then top with peanut butter.
  • Serve eggs alongside orange wedges and peanut butter toast.
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Calories: 362kcal | Carbohydrates: 34g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 282mg | Sodium: 530mg | Fiber: 7g | Sugar: 5g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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