Tomato & Egg Skillet
Tomato & Egg Skillet
Wedge Blade
Time: Prep 5 min | Cook 10 min | Total 15 min
★ ★ ★ ★ ☆ 4.5/5
Bite-sized Recipe
Wedge-cut tomatoes with the Wedge Blade, cook down with garlic and crack in eggs for a fast, savory skillet meal.
Intro
Simple, fresh, and cheap—this tomato and egg dish is packed with flavor and protein, using just a few ingredients.
What You’ll Need
2 eggs
2 medium tomatoes, wedged
1 garlic clove, minced
1 tbsp oil
Salt and pepper
Fresh parsley (optional)
Blades to Use
Prep Tip
Wedge Blade is perfect for thick tomato slices that hold up while cooking.
Instructions
Step 1
Wedge-cut tomatoes using the Wedge Blade
Step 2
Sauté garlic and tomatoes in oil until soft
Step 3
Crack in eggs and cover to cook through
Step 4
Season with salt, pepper, and herbs
Step 5
Serve hot or store for 1–2 days
For Extra Bite
Top with crumbled feta or red pepper flakes
Nutrition per Serving
Calories: 310
Protein: 14 g
Carbohydrates: 10 g
Fat: 24 g
Fiber: 3 g
Sugar: 5 g
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