Scrambled eggs with tomato

Soft scrambled eggs cooked with diced tomato and herbs.

Nutrients

For entire dish

Calories

280 kcal

Protein

16.7 g

Carbohydrates

5.1 g

Fat

22.2 g

Fiber

1.4 g

Ingredients

• Chicken egg — 120 g
• Tomato — 100 g
• Sunflower oil — 10 g
• Parsley — 5 g
• Table salt — 1 g

Cooking instructions

1. Dice the tomato.
2. Crack the eggs into a bowl and add the salt.
3. Whisk until evenly combined.
4. Chop the parsley.
5. Heat the oil in a pan over medium heat.
6. Add the tomato and cook for 3 minutes.
7. Pour in the eggs and stir gently until softly set.
8. Sprinkle with the parsley and serve hot.