Recipe: Scrambled Eggs with Tomatoes, Herbs and Goat Cheese

A quick and easy protein-packed meal

This recipe makes an amazing breakfast or quick lunch. 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

Makes 4 servings

Per serving:

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Calories 250
Fat 10g
Saturated fat 15g
Cholesterol 359mg
Fiber 0.3g
Protein 16g
Carbohydrate 2g
Sodium 480 mg

— Recipe courtesy of Mark Hyman, MD

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