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Tomato Egg Stir-Fry

Try this 10-minute tomato egg stir-fry for a quick, delicious meal! Beginner-friendly, and perfect for busy nights. Click for the recipe!
5 from 3 votes
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Course: dinner
Cuisine: Chinese
Diet: Gluten Free, Low Fat, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 627kcal
Author: Lei

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

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