Type what you have

Ingredients

• ✓ cherry tomato
• egg
• red pepper flakes
• feta cheese
• basil
• olive oil
• sea salt

Instructions

1. 1 Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.
2. 2 Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
3. 3 Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• olive oil
• chorizo
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
2. 2 Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add eggs to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ cherry tomato
• cooking spray
• egg white
• salt
• black pepper
• spinach
• feta cheese

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray.
2. 2 Whisk egg whites, salt, and black pepper together in a bowl; pour into the skillet and swirl until eggs cover entire bottom of skillet. Cook for 1 to 2 minutes.
3. 3 Arrange tomatoes, spinach, and feta cheese in center of eggs. Cook until edges of eggs begin to curl up, 2 to 3 minutes more. Loosen omelet from skillet using a spatula and fold in half; continue cooking until cheese melted, 2 to 3 minutes.

By patnodes

Ingredients

• ✓ cherry tomato
• beef sirloin steak
• potato
• salt
• black pepper
• onion
• egg
• italian seasoning

Instructions

1. 1 Heat a cast iron skillet over medium heat; add steak and cook 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak to a plate and reserve the drippings in the skillet.
2. 2 Add potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes are just tender, about 8 to 12 minutes.
3. 3 Add onion and cook until lightly browned and the potatoes are cooked through, about 3 to 5 minutes.
4. 4 Slice steak into pieces and return to the skillet, reduce heat to low. Make 4 shallow wells in the potato mixture and crack an egg into each one. Scatter the tomatoes throughout the skillet and cover; cook until the egg whites are set but the yolks are still runny, about 6 to 12 minutes.
5. 5 Season eggs with salt, pepper, and Italian Seasoning; serve.

By Eggland's Best

Ingredients

• ✓ cherry tomato
• cooking spray
• egg
• heavy cream
• spinach
• feta cheese
• red onion
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

By Yoly

Ingredients

• ✓ cherry tomato
• cooking spray
• butter
• onion
• mushroom
• spinach
• heavy cream
• egg
• salt
• black pepper
• nutmeg
• gouda cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
2. 2 Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
3. 3 Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
4. 4 Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle remaining Gouda cheese on top.
5. 5 Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

By Fioa

Ingredients

• ✓ cherry tomato
• egg
• milk
• salt
• black pepper
• olive oil
• onion
• garlic
• baby bella mushroom
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Beat eggs, milk, and a pinch of salt together in a bowl.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
3. 3 Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

By MIDWESTCINCY

Ingredients

• ✓ cherry tomato
• cooking spray
• ghee
• mushroom
• spinach
• green onion
• salt
• black pepper
• egg
• cheddar cheese
• parsley
• parmesan cheese
• italian seasoning

Instructions

1. 1 Spray a slow cooker generously with cooking spray.
2. 2 Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
3. 3 Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
4. 4 Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.

By KNOEL1414

Ingredients

• ✓ cherry tomato
• salami
• artichoke heart
• mushroom
• egg
• milk
• green onion
• garlic
• basil
• onion powder
• salt
• black pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
3. 3 Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
4. 4 Bake until eggs are set and cheese is melted, about 20 minutes.

By Shagen McBride

Ingredients

• ✓ cherry tomato
• olive oil
• asparagus
• red bell pepper
• spinach
• garlic
• oregano
• basil
• salt
• butter
• egg
• milk
• feta cheese
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
2. 2 Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
3. 3 Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

By Valerie Brunmeier

Ingredients

• ✓ cherry tomato
• avocado
• lemon
• yogurt
• olive oil
• garlic powder
• onion powder
• cumin
• water
• salt
• black pepper
• bacon
• egg
• mixed greens
• cucumber

Instructions

1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Ingredients

• ✓ cherry tomato
• cooking spray
• teriyaki stir-fry sauce and marinade
• soy sauce
• chicken breast
• zucchini
• red onion
• bamboo skewer
• jasmine rice

Instructions

1. 1 Preheat the grill to medium-high heat. Lightly coat the grate with cooking spray.
2. 2 Combine teriyaki sauce and soy sauce in a small bowl; set aside.
3. 3 Thread chicken, zucchini, tomatoes, and onion pieces onto each skewer.
4. 4 Grill kabobs on the preheated grill for 5 minutes; flip and brush with sauce mixture. Continue grilling until chicken is no longer pink in the center and vegetables are tender, about 5 minutes more. Flip again and brush with remaining sauce; grill until sauce is hot, being careful not to burn.
5. 5 Squeeze the rice pouches to separate rice. Tear open the top strips about 2 inches to vent. Place both packages in the microwave and cook on high for 2 1/2 minutes. Remove pouches from the microwave using the cool touch area on the untorn side. Serve kabobs with cooked rice.

By Uncle Ben's

Ingredients

• ✓ cherry tomato
• ring
• lid
• canning jar
• butter
• brown sugar
• white sugar
• fruit pectin
• lime juice
• cumin
• cilantro
• garlic
• pineapple
• red bell pepper
• green bell pepper
• shallot
• apricot
• habanero pepper

Instructions

1. 1 Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
2. 2 Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
3. 3 Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.

By Melissa Goff

Ingredients

• ✓ cherry tomato
• olive oil
• onion
• chicken tender
• garlic salt
• black pepper
• bok choy
• water
• couscous
• olive oil
• mizithra cheese

Instructions

1. 1 Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
2. 2 Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
3. 3 Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
4. 4 Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

By Utopienne

Ingredients

• ✓ cherry tomato
• ginger
• lime juice
• fish sauce
• sugar
• salt
• pepper
• olive oil
• garlic
• lime zest
• red chile pepper
• cilantro stem
• cilantro leaf
• tuna steak
• watercress
• red chile pepper

Instructions

1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Ingredients

• ✓ cherry tomato
• soy sauce
• olive oil
• garlic
• red pepper flakes
• salt
• pepper
• pork loin
• beef broth
• cornstarch
• brown sugar
• ginger
• portobello mushroom
• red onion
• pineapple

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and black pepper in a shallow dish. Add pork; toss to evenly coat. Cover the dish with plastic wrap. Marinate in the refrigerator for 3 hours.
3. 3 Combine beef broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer sauce for 5 minutes. Set aside.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and shake off excess; discard marinade. Thread pork onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
5. 5 Cook on the preheated grill, flipping skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into pork centers should read at least 145 degrees F (63 degrees C).

By Fch

Ingredients

• ✓ cherry tomato
• olive oil
• chicken breast
• salt
• black pepper
• olive oil
• white vinegar
• soy sauce
• ginger
• brown sugar
• garlic
• red pepper
• sesame seed
• mixed salad greens
• red onion
• mandarin orange

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Ingredients

• ✓ cherry tomato
• bean sprout
• long-grain rice
• mint
• cilantro
• shrimp
• green bell pepper
• red bell pepper
• yellow bell pepper
• sugar snap pea
• onion
• black peppercorn
• jalapeno pepper
• garlic
• olive oil
• cornstarch
• red pepper flakes
• fish sauce
• brown sugar
• soy sauce
• lemon juice

Instructions

1. 1 Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
2. 2 Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
3. 3 Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

By Mark Whitnell

Ingredients

• ✓ cherry tomato
• hot pepper sauce
• vodka
• lemon pepper
• celery salt

Instructions

1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Ingredients

• ✓ cherry tomato
• bacon
• butter lettuce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
2. 2 Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
3. 3 Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.

By KoalaFace

Ingredients

• ✓ cherry tomato
• olive oil
• herbes de provence
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet

Ingredients

• ✓ cherry tomato
• salad dressing
• bacon bits
• green onion
• parmesan cheese
• parsley

Instructions

1. 1 Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
2. 2 Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

By mamaG

Ingredients

• ✓ cherry tomato
• garlic
• olive oil
• kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. 3 Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

By Hannahgirl

Ingredients

• ✓ cherry tomato
• tortellini
• pesto
• toothpick

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
2. 2 Toss tortellini, cherry tomatoes, and pesto together in a large bowl until evenly coated.
3. 3 Skewer 1 tortellini and 1 tomato on each toothpick; arrange on a tray. Keep refrigerated until serving.

By J Scholfield

Ingredients

• ✓ cherry tomato
• grape tomato
• olive oil
• italian seasoning
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Cut a piece of parchment paper to fit slightly larger than your air fryer basket.
3. 3 Toss together tomatoes, olive oil, Italian seasoning, salt, pepper and garlic powder in a bowl.
4. 4 Place parchment paper into the air fryer basket, then add tomatoes. Roast for 10 minutes.
5. 5 Remove tomatoes to a bowl using a spatula. Carefully lift parchment paper out of air fryer and top tomatoes with any remaining juices.

By France Cevallos

Ingredients

• ✓ cherry tomato
• mozzarella cheese
• basil
• mozzarella

Instructions

1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Ingredients

• ✓ cherry tomato
• persian cucumber
• salt
• purslane
• olive oil

Instructions

1. 1 Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
2. 2 Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
3. 3 Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
4. 4 Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ cherry tomato
• cucumber
• jicama
• lemon

Instructions

1. 1 Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
2. 2 Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

By jerecar

Ingredients

• ✓ cherry tomato
• cornichon
• country ham
• swiss cheese
• wooden skewer

Instructions

1. 1 Cut each slice of ham in 3, and roll each piece on itself to form a little square.
2. 2 Slide a Maille® cornichon, then a cube of ham, then a cube of cheese, then a tomato on a skewer. Repeat 3 times to fill the skewer.
3. 3 Repeat for each skewer.

By Maille

Ingredients

• ✓ cherry tomato
• butter
• baguette
• avocado
• onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread butter onto 1 side of each baguette slice.
3. 3 Mix avocados, tomatoes, and onion in a bowl until smooth and consistent in texture; scoop onto butter-side of baguette slices. Sprinkle mozzarella cheese over avocado mixture layer. Arrange baguette slices on a baking sheet.
4. 4 Bake in the preheated oven until cheese is melted, about 7 minutes.

By Wendy