Greek Seasoned Scrambled Eggs and Tomatos

Greek Seasoned Scrambled EggsWe are always trying to add variety to our breakfast meals. So this recipe ranks high among our favorite new breakfast dishes. This last weekend we thought we would experiment with McCormick Greek Seasoning with our breakfast. What we came up with was a Mediterranean Tomato and Scrambled Egg dish that was wonderful.

In a 10 inch non-stick skillet, add a 1 tbsp olive oil, and heat. Then add 3/4 cup of fresh chopped tomatoes (or a 3/4 cup of canned diced tomatoes). Add 1 tsp McCormick Greek Seasoning, sprinkling widely over the tomatoes. Add 1/2 tsp chopped garlic. Cook the tomatoes and seasonings for about 10 – 15 minutes over a low heat until most of the water in the tomatoes has evaporated. Chop 1/2 cup ham, and add to skillet. In a medium bowl, scramble 4 or 5 eggs, and add to the skillet. Cook, stirring carefully to mix eggs with tomatoes and ham until eggs are cooked through. Serve with fresh toasted and buttered rolls.

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