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:
covered percent of daily need
