Scrambled Eggs with Tomatoes

Name: Scrambled Eggs with Tomatoes
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Big tomatoes; 3 pcs egg; Some Vegetable oil; a little salt; a little Chives

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The classic scrambled eggs with tomatoes are not greasy to eat, and they are also liked by many children. With this plate, it seems that the others are not eye-catching. The sour and slightly sweet tomatoes are a little bit soupy and most of them are neatly lumpy, very appetizing. Tomatoes are rich in vitamin C, which will not be destroyed after a short period of heating. It can also release part of the lycopene, which is very beneficial to the body.

Ingredients

2 pcs Big Tomatoes
3 pcs Egg
Some Vegetable Oil
a little Salt
a little Chives

Scrambled Eggs with Tomatoes

1. The tomatoes are cleaned and the eggs are ready;

2. Cut tomatoes into large pieces;

3. Put the eggs in a bowl, pour a small tablespoon of about 10 grams of cold water to disperse, so that the fried eggs are fluffy and tender;

4. Warm the oil in the pan, put the egg liquid into the pan, stay for a while, after the bottom egg liquid has solidified, break the egg with a spatula, cut into pieces, and take it out of the pan;

5. Pour in tomatoes, stir fry gently, sprinkle a little salt;

6. When some of the tomatoes become soft, return the eggs to the pan and mix them evenly out of the pan. The remaining temperature will continue to heat the tomatoes, which has both shape and taste.

Tips:
1. Tomatoes should be cooked thoroughly, the taste is sweet and sour, and the juice is rich; it should not be fried for too long;
2. The skin of tomatoes can be removed as you like or not; use a spoon to scrape the skin or draw a cross knife with a depth of 2 mm on the top and roll it into the boiling water for easy peeling.