Ingredients15 m servings 264 cals
- Heat 1 tablespoon avocado oil in a wok or skillet over medium heat. Cook and stir eggs in the hot oil until mostly cooked through, about 1 minute. Transfer eggs to a plate.
- Pour remaining 1 tablespoon avocado oil into wok; cook and stir tomatoes until liquid has mostly evaporated, about 2 minutes. Return eggs to wok and add green onions; cook and stir until eggs are fully cooked, about 30 more seconds.
Per Serving: 264 calories; 19.7 g fat; 9.2 g carbohydrates; 14.5 g protein; 372 mg cholesterol; 151 mg sodium. Full nutrition
ReviewsRead all reviews 5
I loved how quickly this came together. Super healthy, and uses ingredients I always have on hand. I thought this needed some salt. Very versatile and perfect for a weekday breakfast.
Add feta cheese and you'll have a five-star dish. And don't remove egg. Cook tomatoes first till soft, then add pieces of feta, followed by the eggs. Delicious.
It was a little bland. We ended up slathering it in salsa. Next time I'll try mixing some Cajun seasoning in.
I really enjoyed this! I don't understand why you remove the egg, and then cook the tomatoes? About 3 quarters of the way through my eggs being cooked I added in the tomatoes and cooked until ...