Egg and Tomato Stir Fry
Using just eggs, tomatoes some scallion or shallot and seasonings, you'll get a filling and nutritious meal in little to no time
- 1 shallot, minced or two stalks scallion, finely sliced
- 1 tablespoon neutral oil
- 2 cups tomato wedges
- 5 large eggs
- 1 tablespoon fish sauce
- 1 teaspoon black pepper
- 2 tablespoon chopped cilantro (optional)
Heat oil over medium high heat in a large pan. If using shallot, sauté it in the oil for about a minute. If not, skip to the next step.
Cook the tomato wedges over medium high heat until they have released some liquid and have gotten soft.
If using scallions, add them to the pan now now.
Beat the eggs with fish sauce black pepper. Pour them over the tomatoes.
Let the eggs rest for a minute or two to firm up before moving them around with your spatula, breaking them up into large curds.
Sprinkle with chopped cilantro if desired. Serve over white rice.
Calories: 260kcal | Carbohydrates: 10.6g | Protein: 15.8g | Fat: 17.4g | Saturated Fat: 3.6g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 4.1g | Cholesterol: 370mg | Sodium: 1950.2mg | Potassium: 603.6mg | Fiber: 2.6g | Sugar: 7.2g