Scramble Eggs with Tomato and Scallions (Huevos Revueltos con Tomate y Cebolla)

Scramble Eggs with Tomato and Scallions (Huevos Revueltos con Tomate y Cebolla) could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains around 6g of protein, 11g of fat, and a total of 138 calories. This recipe serves 4. For 54 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 517 people have made this recipe and would make it again. It works well as a very reasonably priced morn meal. It is brought to you by My Colombian Recipes. Head to the store and pick up eggs, tomatoes, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 37%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Pan con Tomate (tomato bread), Nopalitos con Huevos (Cactus with Eggs), and Pan con Tomate (Spanish-style Toast with Tomato).

Servings: 4

 

Ingredients:

4 eggs

2 tablespoons olive oil

Salt to taste

4 tablespoons chopped scallions

2 medium tomatoes, finely chopped

Equipment:

frying pan

bowl

Cooking instruction summary:

In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.Transfer to a serving plate and serve with arepa or toast.

 

Step by step:


1. In a medium non-stick skillet heat the oil over medium heat.

2. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.Meanwhile, in a small bowl beat the eggs and salt.

3. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.

4. Transfer to a serving plate and serve with arepa or toast.


Nutrition Information:

Quickview
137k Calories
6g Protein
11g Total Fat
3g Carbs
3% Health Score
Limit These
Calories
137k
7%

Fat
11g
17%

  Saturated Fat
2g
15%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
163mg
55%

Sodium
260mg
11%

Get Enough Of These
Protein
6g
12%

Vitamin K
21µg
21%

Selenium
13µg
19%

Vitamin A
809IU
16%

Vitamin B2
0.22mg
13%

Vitamin E
1mg
12%

Vitamin C
9mg
12%

Phosphorus
104mg
10%

Folate
33µg
8%

Vitamin B5
0.73mg
7%

Vitamin B12
0.39µg
7%

Potassium
223mg
6%

Vitamin B6
0.13mg
6%

Iron
1mg
6%

Vitamin D
0.88µg
6%

Zinc
0.7mg
5%

Manganese
0.09mg
5%

Copper
0.07mg
4%

Fiber
0.89g
4%

Calcium
35mg
4%

Magnesium
13mg
3%

Vitamin B1
0.04mg
3%

Vitamin B3
0.43mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Eating fast food regularly has the same impact on the liver as hepatitis.

Food Joke

Chuck Norris pisses gold and craps chocolate.

Popular Recipes
Sweet and Sour Chicken

Jessica Gavin

Blackberry Plum Galette

The Baker Chick

Acai Pre-Workout Energizer Juice by Ironman Triathlete Brendan Brazier

Blender Babes

Red White and Blue Bark

The Cookie Rookie

Zabaglione with Roasted Plums

Foodista