Scrambled Eggs With Tomato Recipe

Name: Scrambled Eggs With Tomato
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 1
Cuisine: International
Ingredients: eggs: 100g; tomato: 50g; cucumber: 50g; cooking oil or butter: 10g; salt: 0.5g; pepper: 0.5g

eggs tomato cucumber cooking oil or butter salt pepper gluten free low lactose vegetarian breakfast lunch dinner

Scrambled eggs with tomato is a classic, simple, and nutritious dish that brings together the fluffy texture of scrambled eggs with the juicy freshness of tomatoes. It's a versatile meal that can be enjoyed at any time of the day, making it perfect for breakfast, brunch, or even a light dinner. This dish is not only delightful to the taste buds but also provides a good balance of proteins, fats, and carbohydrates, making it an excellent option for those looking to maintain a balanced diet. The addition of cucumber on the side adds a refreshing crunch, rounding out the meal with a dose of hydration and fiber.

🌎 International: Main Course

🔥 Calories 275kcal
🍗 Protein 17.5g
🍚 Carbs 12.5g
🧈 Fat 17.5g

🥗 Ingredients:

eggs (100g)
tomato (50g)
cucumber (50g)
cooking oil or butter (10g)
salt (0.5g)
pepper (0.5g)

🍳 How to cook (1 serving):

Cooking Time: 10 minutesPreperation Time: 5 minutes

Ingredients Preparation

Begin by gathering all your ingredients: 2 medium-sized eggs (approximately 100 grams), 1 medium-sized tomato (approximately 50 grams), 1 small cucumber (approximately 50 grams), 10 grams of cooking oil or butter, and a pinch each of salt and pepper to taste.

Cooking the Eggs

Heat the oil or butter in a non-stick frying pan over medium heat. Once the oil is hot or the butter has melted, crack the eggs directly into the pan. Add the salt and pepper. Scramble the eggs gently with a spatula until they are fully cooked but still moist and fluffy.

Adding the Tomato

Chop the tomato into small pieces while the eggs are cooking. Once the eggs are nearly done, add the chopped tomato to the pan. Cook together for an additional 1-2 minutes, allowing the tomatoes to soften slightly and their juices to mingle with the eggs.

Serving

Slice the cucumber thinly and serve it on the side as a refreshing accompaniment to the scrambled eggs and tomato. This dish is best enjoyed hot, straight from the pan.

⭐️ Nutrition facts:

This dish packs about 250-300 kcal per serving, with a balanced macronutrient profile of 15-20 grams of protein, 10-15 grams of carbs, and 15-20 grams of fat. The tomatoes and cucumber provide valuable vitamins, minerals, and fiber, enhancing the nutritional value of the meal.