Herb-Flecked Scrambled Eggs with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Fluffy eggs infused with fresh herbs and sweet cherry tomatoes, ready in 12 minutes for a vibrant morning meal. This American-inspired recipe (vegetarian), ready in about 12 minutes, combines eggs, milk, fresh parsley 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 340 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.

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/4 cup, finely chopped fresh parsley
• 1/4 cup, finely chopped fresh chives
• 1/2 cup, halved cherry tomatoes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Whisk 4 large eggs, 1/4 cup milk, 1/4 tsp salt, and 1/8 tsp black pepper in a medium bowl until evenly blended.
2. Step 2: Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-low heat until shimmering.
3. Step 3: Pour in the egg mixture and gently stir with a silicone spatula until edges begin to set, about 2 minutes.
4. Step 4: Add 1/2 cup halved cherry tomatoes, 1/4 cup finely chopped parsley, and 1/4 cup finely chopped chives, stirring gently to distribute.
5. Step 5: Continue cooking over low heat for 3-4 minutes, stirring occasionally, until eggs are softly set and tomatoes are warmed through but still hold shape.