Tomato and Scrambled Eggs recipe - ingredients, nutrition and when to eat it
This moist scramble combines the fresh flavor of tomatoes with the softness of eggs. Serve it with bread for a quick breakfast or enjoy it as a light lunch.
Western · 10 minutes to cook
Nutrition (per 258.3g serving): 203.8 kcal · protein 14.5g · carbohydrate 7.6g · fat 12.8g · sodium 479.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Turn off the heat before the eggs are fully set so the residual heat finishes them gently.
Tips: If the tomatoes release a lot of liquid, cook them for about another minute before adding the eggs to reduce the moisture.
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Ingredients (1 serving)
- Tomato — 150 g
- Egg — 2 pc
- Butter — 1 tsp
- Basil — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch