This recipe for scrambled eggs with tomato makes me nostalgic. My favorite breakfast back when I was a student living in a dorm was this one. I am aware that it’s a favorite dish for many individuals. It’s a really nutritious protein supper that takes very little time. It goes well with rice or toast.
Protein. Easy. Healthy
- Yield: 1 person
- Prep time: 5 minutes
- Cooking time: 10 minutes
- Difficulty level: Easy
Nutrition: Per serving
|
Total Energy
|
Protein
|
Total Fat
|
Total Carb
|
|---|---|---|---|
|
362Kcal
|
14.8g
|
28.5g
|
16.4g
|
Ingredients:
- 2 eggs
- One big tomato
- Pepper
- 1/3 cup chopped onions
- 2-3 chopped garlic cloves
- 1 tbsp olive oil
- 1 tsp butter
- Parsley leaves
- Salt
Method:
Step 1:
Put the butter in the pan and crack the eggs. Now scramble them with the help of a spatula. Then remove from the pan into a bowl and keep aside. Chop the tomato into small pieces.
Step 2:
Next, put some oil into the pan again. Add garlic and onions. Sauté the onions until they become brown. Then add the chopped tomato and cook for 5 minutes. Add 1/2 cup of water into the pan and mix until the tomato starts to melt. Do not melt all of them.
Step 3:
Add the scrambled eggs to the pan and cook for 2 more minutes. Add salt and pepper. Garnish with some parsley leaves to enhance the flavor.
Nutritionist, MSc
Nutritional Recipe Creator
