Scrambled Eggs with Tomato

Ingredients

• Egg2 count (110 g)
• Tomato1 count (130 g)
• Scallion2 tablespoon (10 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the tomato into pieces and chop the scallion. Set aside.

2. 2

   Step 2

   Crack the eggs into a bowl, add salt and pepper to taste and beat.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, pour half the oil, spread and add the tomato with a pinch of salt.

4. 4

   Step 4

   Cook for 3-5 minutes over medium heat while stirring from time to time and pour the egg mixture.

5. 5

   Step 5

   Let cook for 30 seconds while stirring constantly until cooked as desired.

6. 6

   Step 6

   Serve and add the scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Tomato can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.