Tomato and Egg Stir Fry

Tomato and Egg Stir Fry

1
Chris Denzer 31

"This is an easy protein."

Ingredients

15 m servings 264 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 372 mg
  • 124%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

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  1. 3 Ratings

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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.