The addition of tomato to scrambled EGGS lends an unusual flavor as well as a little variety to the dish. The same conditions apply to the cooking of scrambled EGGS with tomato as apply to plain scrambled EGGS; namely, that too long cooking ruins them. The onion included in the recipe here given may be omitted from the dish if it is not desirable. The fat to be used may be in the form of butter, although bacon or ham fat may be substituted to give an agreeable flavor.
SCRAMBLED EGGS WITH TOMATO
(Sufficient to Serve Six)
- 3 Tb. fat
- 1 slice onion
- 1 c. stewed tomatoes
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 6 EGGS
Put the fat into a frying pan, and when this grease is hot add the slice of onion and fry it until it is brown. Remove the onion from the fat, and add the stewed tomatoes, salt, and pepper. Then beat the EGGS slightly and add them to the hot tomato. Stir the mixture slowly from the bottom of the pan until it is slightly thickened. Remove from the pan and serve hot.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)