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Egg and Tomato Stir Fry
Using just eggs, tomatoes some scallion or shallot and seasonings, you'll get a filling and nutritious meal in little to no time
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
3
Calories:
260 kcal
Course:
Main Course
Cuisine:
Asian, Chinese, Vietnamese
Ingredients
- 1 shallot or two stalks scallion, finely sliced, minced
- 1 tablespoon neutral oil
- 2 cups tomato wedges
- 5 large egg
- 1 tablespoon fish sauce
- 1 teaspoon black pepper
- 2 tablespoon cilantro optional, chopped
Instructions
- Heat oil over medium high heat in a large pan. If using shallot, sauté it in the oil for about a minute. If not, skip to the next step.
- Cook the tomato wedges over medium high heat until they have released some liquid and have gotten soft.
- If using scallions, add them to the pan now now.
- Beat the eggs with fish sauce black pepper. Pour them over the tomatoes.
- Let the eggs rest for a minute or two to firm up before moving them around with your spatula, breaking them up into large curds.
- Sprinkle with chopped cilantro if desired. Serve over white rice.
Cup of Yum
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
10.6g
(4%)
Protein
15.8g
(32%)
Fat
17.4g
(27%)
Saturated Fat
3.6g
(18%)
Polyunsaturated Fat
2.2g
(13%)
Monounsaturated Fat
4.1g
(21%)
Cholesterol
370mg
(123%)
Sodium
1950.2mg
(81%)
Potassium
603.6mg
(13%)
Fiber
2.6g
(10%)
Sugar
7.2g
(14%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 10.6g | 4% |
| Protein | 15.8g | 32% |
| Fat | 17.4g | 27% |
| Saturated Fat | 3.6g | 18% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 4.1g | 21% |
| Cholesterol | 370mg | 123% |
| Sodium | 1950.2mg | 81% |
| Potassium | 603.6mg | 13% |
| Fiber | 2.6g | 10% |
| Sugar | 7.2g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.