Stir-Fried Egg and Tomato

Ingredients for Stir-Fried Egg and Tomato

• 6 huevos grandes

• 2 cucharadas de aceite vegetal, divididas

• 2 spring onions, finely chopped (reserve some chopped greens for garnish)

• 4 medium tomatoes (about 450g ), each cut into 6 wedges

• 1 cucharadita de azúcar

• Accompaniment: white rice

Beat eggs with 1/2 teaspoons salt until smooth but not frothy.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.

Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add spring onions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoons salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved spring onion greens.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.