Recipe: Scrambled Eggs With Tomatoes, Herbs and Goat Cheese

A quick and easy protein-packed meal for breakfast, lunch or dinner
A cast-iron skillet filled with scrambled eggs, herbs and tomatoes

This recipe makes an amazing breakfast or — let’s be honest — who doesn’t love breakfast for dinner? It’s incredibly versatile, protein-packed and easy on your digestive system. And it’s always a hit with kids! (Best when tomatoes are fresh and in season.)

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8 large eggs
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons filtered water
1 tablespoon clarified butter or ghee
1 small tomato, roughly chopped
2 ounces soft goat cheese
1⁄4 cup fresh herbs (chives, thyme, parsley, dill, oregano), roughly chopped


  1. In a large bowl, whisk together the eggs, salt, pepper and water.
  2. In a large nonstick skillet, warm the butter over medium heat until shimmering. Add the egg mixture and stir with a wooden spoon until the eggs form soft curds, about 3 minutes.
  3. Fold in the tomatoes and remove the pan from the stove. Gently fold in the goat cheese and herbs, divide among four serving plates, and serve immediately.

Nutrition information (per serving)

Makes 4 servings

Calories: 250
Total fat: 10 g
Saturated fat: 15 g
Cholesterol: 359 mg
Fiber: 0.3 g
Protein: 16 g
Carbohydrates: 2 g
Sodium: 480 mg

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— Recipe courtesy of Mark Hyman, MD.

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