Scrambled Egg and Tomato
Brighten up your breakfast or dinner table with this quick and flavorful **Scrambled Egg and Tomato** recipe, a beloved dish balancing simplicity and taste! Featuring fluffy scrambled eggs paired with juicy, sautéed tomatoes and a hint of green onion, this 15-minute recipe offers a light yet satisfying meal perfect for busy days. The addition of a touch of sugar enhances the natural sweetness of the tomatoes, while the black pepper provides a gentle spice, creating a harmony of savory and tangy flavors. With just a handful of pantry staples, this dish is both budget-friendly and versatile—serve it with steamed rice for a classic pairing or enjoy it with crusty bread for a modern twist. Perfect for two, this quick-cooking recipe is sure to become a go-to comfort meal in any kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 medium tomato
- 2 stalks green onion
- 2 tablespoons vegetable oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons sugar
- 2 tablespoons water
Instructions
Wash the tomatoes and green onions thoroughly. Dice the tomatoes into small chunks and finely chop the green onions, separating the white and green parts.
Crack the eggs into a bowl. Add salt, black pepper, and water, then whisk thoroughly until well combined.
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Pour the whisked eggs into the skillet and cook, stirring gently with a spatula, until the eggs are soft and slightly undercooked. Transfer the eggs to a plate and set aside.
In the same skillet, heat another tablespoon of vegetable oil over medium heat. Add the white parts of the green onions and stir-fry for about 30 seconds until fragrant.
Add the diced tomatoes and sprinkle with sugar. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Return the scrambled eggs to the skillet and toss gently with the tomatoes. Cook for another 1-2 minutes until the eggs are fully cooked and nicely coated with the tomato juices.
Sprinkle the green parts of the chopped green onions over the dish and give it a final stir before removing it from the heat.
Serve hot with steamed rice or a slice of crusty bread for a comforting and satisfying meal.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 22.6 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 775 mg | 16% | |
*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.
