Green Onions and Tomatoes Scrambled Eggs

Creamy and fluffy, our recipe for scrambled eggs with green onions and tomatoes makes an excellent meal for breakfast, lunch, or dinner. Serve it with toast and fruit for a delicious morning offering, or spruce it up with grated cheese and a salad for a vegetarian brunch alternative. Serve breakfast for dinner using these eggs as filling for flour tortillas. The possibilities are as infinite as your imagination—eggs are always one of the most versatile ingredients in the kitchen. This recipe takes 20 minutes and can be accompanied by anything you'd prefer, from bread to waffles, vegetables or fruit, or perhaps a grain salad. Don't miss out on this easy dish, and enjoy eggs a la green onions and tomato any time of the day.

Eggs are a powerhouse of nutrition. Packed with vitamins and minerals, plus a substantial amount of protein for such a small ingredient, eggs have been a go-to meal for thousands of years, with hens being domesticated around the year 1400 B.C. It's no wonder why dishes with eggs are so vast with so many cultures and cuisines using it as a fundamental part of their daily nutrition. Just one whole large egg has 6.2 grams of protein, at just 73 calories, plus 15.6 micrograms of selenium—a key component in healthy metabolic and thyroid function—or close to 28 percent of the recommended daily intake (RDI). Rich in choline, a substance necessary for an adequate nervous system function, one egg brings to your plate 169 milligrams, close to 30 percent of the RDI for men and 42 percent for the RDI for women.

If possible, use organic and pastured eggs for our recipe. So many labels and choices at the supermarket can be confusing, but your best bet for deliciousness is pastured eggs collected in a humanely kept farm for laying hens. This means the hens live outside and feed on what they'd usually eat in the wild, without antibiotic-laden feed or overcrowded cages. Read your labels and know your eggs. Good quality eggs ensure a great recipe, but also good quality nutrition. Fill crunchy taco shells with our scrambled eggs, adding slices of avocado, pico de gallo, and a touch of cream. Or stuff a warm pita bread with the eggs, adding a generous amount of chimichurri on top for a quick lunch sandwich.