- 3 eggs
- 2 tomatoes diced
- 2 spring onion chopped
- 1 teaspoon sugar
- 1 pinch salt
- 3 tablespoon oil
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.
Calories: 627kcal | Carbohydrates: 16g | Protein: 19g | Fat: 55g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 32g | Trans Fat: 0.2g | Cholesterol: 491mg | Sodium: 242mg | Potassium: 832mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3001IU | Vitamin C: 38mg | Calcium: 116mg | Iron: 3mg