Vietnamese · Dinner
Stir Fried Eggs With Tomato (High-Protein)
A Vietnamese-style stir fry pairing scrambled eggs with juicy tomato in a light garlic and fish-sauce glaze. Served hot with scallion and cilantro, this version delivers substantial protein from whole eggs and egg whites plus black beans folded through for added fibre.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
439Calories
52.1gProtein
21.5gFat
21.9gCarbs
8.2gSugar
8.1gFiber
1053mgSodium
610mgChol
5.7gSat Fat
1148mgPotassium
143mgCalcium
6.1mgIron
2.1mcgVitamin B12
24mgVitamin C
gluten-free
low-calorie
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Whisk the whole eggs and egg whites together in a bowl with salt and black pepper until smooth.
2
Heat the oil in a wok over medium-high heat, add minced garlic and sliced scallion whites, cook 30 seconds until fragrant.
3
Add tomato wedges and cook over medium-high heat for 2 minutes until softened and releasing juices, then stir in black beans and cook 1 minute until warmed.
4
Pour the egg mixture into the wok, let sit 20 seconds, then gently fold through the tomato and beans over medium heat for 1 to 2 minutes until just set.
5
Remove from heat, stir in fish sauce and sugar until evenly coated, then plate and scatter sliced scallion greens and cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 44 large egg whites (132g)
- 1 cup75g, about a third of a 15oz can, drained black beans, cooked
- 22 medium tomato (240g)
- 4 cloves4 cloves garlic
- 44 scallions (40g)
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tbsp30ml vegetable oil
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp16g cilantro
