Chinese · Dinner
Tomato Scrambled Eggs (Low-Calorie)
Chinese home-style scrambled eggs folded through juicy stir-fried tomato, lightened with fewer eggs, less oil and vegetable stock instead of extra yolk richness. Seasoned simply with scallion, a touch of sugar and white pepper, it is soft-set, saucy and spooned hot over steamed rice.
$2
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
281Calories
20.2gProtein
17.6gFat
11.2gCarbs
8.2gSugar
1.9gFiber
727mgSodium
581mgChol
4.8gSat Fat
450mgPotassium
70mgCalcium
2.8mgIron
1.5mcgVitamin B12
17mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Whisk the eggs in a small bowl with salt until uniform. Cut the tomato into wedges and slice the scallion, separating white and green parts.
2
Heat 1/2 tsp oil in a nonstick skillet over medium heat until it shimmers. Pour in eggs, gently push with a spatula for 30 seconds until just set but glossy, then transfer to a plate.
3
Add remaining 1/2 tsp oil to the skillet over medium-high heat. Add garlic and scallion whites, stir for 20 seconds until fragrant and pale gold.
4
Add tomato wedges and vegetable stock, simmer over medium heat for 3 minutes, pressing gently, until tomato softens and releases juice that thickens slightly.
5
Stir in sugar and white pepper, then fold scrambled eggs back in over low heat for 30 seconds, turning gently to keep curds soft and coated in sauce.
6
Plate
Scatter scallion greens over the top and serve hot in a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 22 small tomato (240g)
- 22 scallion (30g)
- 2 clove2 clove garlic
- 2 tsp2 tsp vegetable oil, divided
- 4 tbsp60ml vegetable stock
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
