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Cheesy tomato scramble

Chef Jes Thomas finds a great way to serve up eggs for one (or two).

KNOXVILLE, Tenn. — Cheesy Tomato Scramble  
by Jes Thomas (Instagram @jessoulfood)


1 T butter
1 small tomato, chopped
1 egg, whisked
1-2 T shredded cheese (swiss, cheddar, gouda)
Salt & Pepper to taste

 Toasted bread (optional)


Heat a non-stick skillet on medium-high heat.

Add 1/2 T butter.

When melted, add tomatoes and bring the heat to high.

Cook about 1 minute so the tomatoes softens and the juice starts to release.

Take the tomatoes out of the pan and set aside.

Reheat the pan to high heat and add the last 1/2 T butter.

When melted, add the beaten egg.

Quickly stir the egg, scraping up the cooked parts and folding them over.

When it is still a little wet, add salt and pepper to taste.

Then sprinkle on shredded cheese evenly.

Stir to combine.

Add the reserved tomatoes and stir to combine evenly.


Place cooked eggs evenly on toasted bread.

You can also put the eggs in warmed soft tortillas for a delicious taco.