Tomato and Egg Stir Fry recipe

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Ingredients

2 tablespoons avocado oil, or as needed
6 eggs, beaten
4 ripe tomatoes, sliced into wedges
2 green onions, thinly sliced

Nutrition Info

264.2 calories
carbohydrate: 9.2 g
cholesterol: 372 mg
fat: 19.7 g
fiber: 2.6 g
protein: 14.5 g
saturatedFat: 4.2 g
servingSize: -
sodium: 151.5 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 servings

Recipe Note

This is an easy protein.

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