Tomato Scrambled Eggs
September has been a hectic month. I started school again at MIT, finished development at votemate, and moved to a house with a meal plan. Making ridiculously simple meals has kept me full and sane through long nights of coding.
Eggs + vegetables are one of my favorite pairings. There are still a few fresh summer tomatoes left, and I plan to take full advantage of them. Tomato scrambled eggs combine fluffy scrambled eggs and tangy tomatoes to make a light, healthy breakfast.
You don't really need a precise ingredient list, but you should pay attention to the ratio of tomato and egg. In general, in tomato egg recipes, I like to use 2-3 plum tomatoes and 2 eggs. Plum tomatoes are more oblong and usually cheaper than normal tomatoes, and 1 plum tomato is about the length of 1.5 eggs.
This is a part of a series of recipes made with only tomato and egg.
After you have the right number of tomatoes and eggs, you should determine cooking order. If you want pretty, yellow eggs, you should scramble the eggs first so they don't turn red from leftover tomato juice.
- 1 teaspoon of oil
- 2 eggs, beaten
- 3 plum tomatoes, diced
- Heat up oil in a small pan over medium heat.
- When the oil is hot, add in the eggs. Push around often, and cook until not liquidy.
- Transfer the eggs to a bowl.
- Add the tomatoes, and cook until soft.
- Serve immediately. Leftover eggs are not good.
Tomato Scrambled Eggs Nutrition Facts
Tomato scrambled eggs are low in calories, so it's better for a light breakfast than for a full meal. You can increase the number of tomatoes or eggs depending on how hungry you are, or you could cook with more oil. Eggs are 70 calories each, and tomatoes are about 30 calories each.
|Amount Per Serving|
% Daily Value
Total Fat 14.0g
Saturated Fat 3.4g
Trans Fat 0.0g
Total Carbohydrates 19.5g
Dietary Fiber 4.1g
Vitamin A 56%
Vitamin C 144%
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