With summer in full swing and gorgeous sun-sweetened tomatoes showing up at the market, I had to share with you one of my favorite ways of having tomatoes for breakfast. They’re just lightly sautéed with a little starch to keep them from getting watery and then scrambled with eggs. By lightly cooking the tomatoes, it increases the bioavailability of its lycopene, while rendering them, soft, juicy and delicious. Hit the link below to head over to PBS Food for my full post and recipe.
Tomato Scrambled Eggs
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