Low Carb Stir-Fried Tomato and Egg
Simple, nutritious, and bursting with savory flavors, this Low Carb Stir-Fried Tomato and Egg recipe is a quick and satisfying dish perfect for busy weeknight dinners or light lunches. Featuring sweet, juicy tomatoes paired with fluffy, seasoned eggs, this Chinese-inspired classic is elevated by aromatic garlic, a drizzle of sesame oil, and low-sodium soy sauce for depth of flavor. Ready in just under 20 minutes, this gluten-free and keto-friendly recipe requires minimal prep and uses everyday pantry staples. Serve it warm and garnish with fresh scallions for an added pop of color and flavor. Whether you’re looking for a wholesome low-carb meal or experimenting with Asian-inspired cooking, this dish will delight your taste buds while keeping things light and healthy!
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Recipe Information
Ingredients
- 4 eggs
- 2 large tomatoes
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp soy sauce (low sodium)
- 0.5 tsp sesame oil
- 1 stalk scallions (optional, for garnish)
- 0.25 tsp salt
- 0.25 tsp ground black pepper
Instructions
Crack the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are fully combined. Add a pinch of salt and pepper to the eggs and mix well.
Dice the tomatoes into bite-sized pieces. Finely mince the garlic cloves.
Heat 1 tablespoon of olive oil in a non-stick skillet or wok over medium heat.
Pour the beaten eggs into the skillet and stir gently with a spatula, cooking gently until the eggs just begin to set into soft curds. Remove the eggs from the pan and set aside.
Return the skillet to the heat and add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the diced tomatoes to the skillet and stir-fry for 2-3 minutes, until they soften and release their juices.
Add the cooked eggs back into the skillet with the tomatoes. Cook for 1-2 minutes, gently mixing to combine the eggs and tomatoes.
Stir in the soy sauce and sesame oil, and adjust seasoning with additional salt and pepper, if needed.
Remove the skillet from the heat. Transfer the stir-fried tomato and egg to a plate and garnish with chopped scallions, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 168 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
