One of the oldest Chinese dishes that also happens to be vegetarian is this one. The combination of eggs and tomatoes is always a winner.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon canola oil
- 3 large eggs
- 2 green onions, chopped
- 3 medium tomatoes, cut into 1-inch wedges
- ½ teaspoon salt
- ½ teaspoon white sugar
Instructions
- Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
- Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 698 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious & easy. I added oil & tomatoes first. Let it cook until juices are real ede’s. Then added beaten egg & salt & sugar. Green onions sprinkled on at the end.