Stir-Fried Egg and Tomato

Stir-Fried Egg and Tomato Healthy Recipe

4 Servings 15 min Cook

Macros/Serving: 193 Calories
Tags:keto | breakfast

Ingredients

6 Large Egg
4 Medium Tomatoes
2 Tbsp Vegetable Oil
1 Tsp Sugar
2 Medium (4-1/8" long) Scallions

Directions

Chop the scallions finely.

Keep the chopped greens for garnish.

Cut each tomato into six wedges.

Beat eggs with 1/2 teaspoon salt until smooth but not frothy.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot.

Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds.

Immediately scrape eggs into a bowl.

Wipe out skillet.

Heat remaining tablespoon oil in skillet over medium-high heat until hot.

Add scallions and stir-fry until just softened, about 30 seconds.

Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes.

Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine.

Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through.

Serve sprinkled with reserved scallion greens.

MEAL INSPIRATION