Chinese Stir-Fried Egg and Tomato
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Ingredients20 m servings 211 cals
Original recipe yields 2 servings
- 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.
Per Serving: 211 calories; 14.9 g fat; 10 g carbohydrates; 11.3 g protein; 279 mg cholesterol; 698 mg sodium. Full nutrition