Savory Scrambled Eggs
Per 2 eggs
2 tablespoons milk
Salt and pepper, to taste
2 tablespoons butter, divided
1⁄2 tomato, chopped
1 green onion, chopped
Break the eggs into a small bowl. Add the milk, salt and pepper, and capers. Beat until the eggs are an even color throughout.
In a small frying pan, melt 1 tablespoon butter on low heat.
Add the tomato and green onion. Cook until the tomato is tender but still firm. Remove from pan and set aside. Clean the pan.
Melt the remaining 1 tablespoon butter in the pan on low heat.
Turn the heat up to medium-low and add the eggs. Cook the eggs, using a spatula to turn sections of the egg from time to time so that the uncooked egg on top flows underneath. Adjust the heat up or down as needed to cook the eggs.
When the eggs are nearly cooked, return the tomato and green onion to the pan. Cook the scrambled eggs until they are firm but still a bit moist (about 6–8 minutes).