Your New Savory Breakfast (Or Anytime) Meal

Golden, buttery tomatoes, creamy ricotta, and soft scrambled eggs come together in this simple, satisfying dish that feels a little elevated—but couldn’t be easier to make. Packed with protein and full of flavor, it’s the kind of meal that works just as well for a slow morning as it does for a quick, nourishing lunch.

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Buttery Blistered Tomatoes on Ricotta Toast With Scrambled Eggs

Vegetarian/Diabetic-Friendly | Makes 2 servings

Ingredients

2 tablespoons butter

1 teaspoon olive oil

1 cup (149 grams) grape tomatoes

¼ teaspoon minced garlic

dash salt and pepper

red pepper flakes, to taste

¼ cup (62 grams) low-fat ricotta cheese

2 slices sourdough bread, toasted

fresh basil (optional)

sea salt (optional)

6 large eggs

1 tablespoon milk of choice

Instructions

1. Heat a medium skillet over medium heat. Add butter and oil to pan. Add tomatoes, stirring occasionally. They will pop as they heat up. Use the back of a spoon to gently smash them open, if desired. Cook 2 to 3 minutes, then add minced garlic, a dash salt and pepper, and red pepper flakes (to taste).
2. Spread 2 tablespoons ricotta cheese on each slice of toast. Top with roasted tomatoes; garnish with fresh basil and flaky sea salt before serving (if desired).
3. Meanwhile, add eggs and milk to a small bowl. Season with salt and pepper. Whisk gently. Heat a medium skillet over low-medium heat. Add 1 tablespoon butter or oil to pan to coat. Add eggs and cook on low, stirring frequently until you have fluffy scrambled eggs.

Per serving: 452 calories | 26 grams protein | 28 grams carbs | 25 grams fat

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