1 Servings 10 min Cook
1/2 Tbsp Butter
2 Cup cherry tomatoes Cherry Tomatoes
2 Large Egg
1 Dash Salt
1 Dash Pepper
Put a small pan over medium heat and melt the butter.
Swirl it around to coat the pan.
Add the tomatoes.
Cook until the tomatoes release their juices and most of the juice evaporates, about 5 to 7 minutes.
Crack the eggs into a bowl.
Add salt and pepper to taste.
Beat the eggs lightly with a fork.
Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan.
Using a spatula, gently mix the eggs and tomatoes.
Carefully stir the eggs to keep them from forming chunks.
Turn down the heat as low as possible.
Once the eggs are done, turn off the heat.
Serve as desired and enjoy!