Garden Herb Scrambled Eggs with Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy eggs infused with fresh herbs and sweet cherry tomatoes, ready in minutes for a vibrant morning meal. This American-inspired recipe (vegetarian), ready in about 15 minutes, combines eggs, cherry tomatoes, chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crack 4 large eggs into a bowl and whisk with 1/4 tsp salt and 1/8 tsp black pepper until fully blended.
  2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-low heat until shimmering.
  3. Step 3: Add 1/2 cup halved cherry tomatoes and cook for 2 minutes until slightly softened but still holding shape.
  4. Step 4: Pour in the beaten eggs and gently stir with a silicone spatula for 3-4 minutes until softly set but still moist, lifting edges to let uncooked egg flow underneath.
  5. Step 5: Remove from heat, stir in 2 tbsp finely chopped chives and 1 tbsp finely chopped parsley, then serve immediately.

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