Turkish · Breakfast
Scrambled Eggs with Tomato and Pepper (Low-Calorie)
Turkish-style scrambled eggs cooked with sautéed tomato, green pepper and onion, seasoned with paprika and chili flakes, finished with parsley. A lighter menemen using two eggs and minimal olive oil, preserving the tomato-pepper base while keeping richness restrained.
$2
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
271Calories
13.6gProtein
16.8gFat
16.9gCarbs
7.1gSugar
3.8gFiber
397mgSodium
372mgChol
3.7gSat Fat
547mgPotassium
72mgCalcium
2.3mgIron
0.8mcgVitamin B12
71mgVitamin C
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
dice the tomato, green pepper and onion into small pieces; crack the eggs into a bowl and whisk briefly with a fork until just combined.
2
Sweat
heat the olive oil in a nonstick skillet over medium-low heat and sweat the onion and green pepper for 3 minutes, stirring often, until translucent.
3
Saute
add the tomato, paprika and chili flakes and sauté over medium heat for 4 minutes, stirring occasionally, until the tomato breaks down.
4
Scramble
pour the whisked eggs into the skillet, season with salt, and cook over medium-low heat for 2 minutes, folding gently until just set and glossy.
5
Plate
slide the eggs onto a plate, scatter the parsley over the top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 22 small tomato (200g)
- 11 green bell pepper (120g)
- 11 small onion (120g)
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp chili flakes
- 2 tbsp2 tbsp fresh parsley
- a pinch of salt
