Hey there, cooking newbie! If you’re just starting out in the kitchen or you’ve moved out on your own and realized takeout is draining your wallet, we’ve got the perfect recipe for you: scrambled eggs with tomatoes.
It’s a Chinese classic that’s quick to make, budget-friendly, and totally veggie-friendly.
Even better, it’s not just about following the rules; you can jazz it up however you like. Add prawns, sausages, or even use it as a fancy pasta topping!
Let’s get cooking.
Instructions:
- Prepare the Eggs: Start by whisking the eggs until they’re smooth and season them with a pinch of salt.
- Sizzle the Spring Onions: In a frying pan, heat it up over medium-high heat and add a touch of oil. Add the spring onion stalks to the hot pan (keep those green leaves aside for later) and cook them until they turn golden.
- Introduce the Eggs: Pour the beaten eggs into the pan and give them a gentle stir, cooking until they’re nearly done but still slightly moist.
- Tomatoes Join the Party: Add the tomatoes and a hint of sugar to the pan, then stir and turn them occasionally. Keep going until the tomatoes release their flavorful juices and become soft.
- Finishing Touch: Sprinkle the remaining spring onion leaves on top for a lovely garnish.
So, whether you’re just starting out on your cooking journey or you’re a seasoned pro looking for a quick and tasty meal, scrambled eggs and tomatoes is a timeless classic that’s sure to please.
Scrambled Eggs With Tomatoes
Easy Recipe for Beginners – Scrambled Eggs with Tomatoes. A budget-friendly, vegetarian dish ready in 10 minutes!
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Servings 2
Ingredients
- 3 eggs
- 2 tomatoes (diced)
- 2 spring onion (chopped)
- 1 teaspoon sugar
- 1 pinch salt
- 3 tablespoon oil
Instructions
- Prepare the Eggs: Start by whisking the eggs until they’re smooth and season them with a pinch of salt.
- Sizzle the Spring Onions: In a frying pan, heat it up over medium-high heat and add a touch of oil. Add the spring onion stalks to the hot pan (keep those green leaves aside for later) and cook them until they turn golden.
- Introduce the Eggs: Pour the beaten eggs into the pan and give them a gentle stir, cooking until they’re nearly done but still slightly moist.
- Tomatoes Join the Party: Add the tomatoes and a hint of sugar to the pan, then stir and turn them occasionally. Keep going until the tomatoes release their flavorful juices and become soft.
- Finishing Touch: Sprinkle the remaining spring onion leaves on top for a lovely garnish.
Nutrition Information:
Calories: 627kcalCarbohydrates: 16gProtein: 19gFat: 55gSaturated Fat: 7gPolyunsaturated Fat: 15gMonounsaturated Fat: 32gTrans Fat: 0.2gCholesterol: 491mgSodium: 242mgPotassium: 832mgFiber: 4gSugar: 12gVitamin A: 3001IUVitamin C: 38mgCalcium: 116mgIron: 3mg
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