Creamy Scrambled Eggs with Savory Tomato Wedges

Ingredients

• 2 large eggs
• 1 ripe tomato
• Butter (for cooking)
• Fresh milk (optional; not recommended for infants under 1 year)

Instructions

1. Prepare the Eggs: Crack the eggs into a bowl and whisk them until well combined. If you prefer your scrambled eggs with a richer flavor and color, you can add a bit more butter while cooking.

2. Cook the Eggs: Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan. Once melted and hot, pour in the beaten eggs. Allow them to cook gently, stirring frequently to ensure even cooking and prevent burning. Scramble until they are just set but still slightly creamy.

3. Prepare the Tomato: While the eggs are cooking, wash the tomato and cut it into quarters. In a separate pan, heat a bit more butter and cook the tomato pieces until they are softened and slightly caramelized, turning them occasionally to ensure even cooking.

4. Serve: Plate the scrambled eggs alongside the sautéed tomato. Enjoy your meal!

Note: Fresh milk can be added to the eggs if desired, but it’s not suitable for infants under one year.