Scrambled eggs with tomato
Soft scrambled eggs cooked with diced tomato and herbs.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 280 kcal
- Protein
- 16.7 g
- Carbohydrates
- 5.1 g
- Fat
- 22.2 g
- Fiber
- 1.4 g
Per serving
- Calories
- 280 kcal
- Protein
- 16.7 g
- Carbohydrates
- 5.1 g
- Fat
- 22.2 g
- Fiber
- 1.4 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 255.1 mcg
- C
- 20.4 mg
- D
- 2.4 mcg
- E
- 4.1 mg
- K
- 89.9 mcg
- B12
- 1.1 mcg
Ingredients
Cooking instructions
- Dice the tomato.
- Crack the eggs into a bowl and add the salt.
- Whisk until evenly combined.
- Chop the parsley.
- Heat the oil in a pan over medium heat.
- Add the tomato and cook for 3 minutes.
- Pour in the eggs and stir gently until softly set.
- Sprinkle with the parsley and serve hot.