Simple Tomato and Egg Stir-fry: A Nutritious Breakfast
Easy and Delicious Breakfast Recipe: Tomato and Egg Stir-fry
This is a favorite dish of my daughter, the Tomato and Egg Stir-fry! Sometimes she requests it when she decides to go on a diet. It’s a meal that’s both nutritious and delicious. My daughter has been enjoying this for breakfast lately, saying she felt bloated throughout the winter break. It’s quick to make on busy mornings and satisfying, making it a great breakfast option.
Ingredients- 2 ripe tomatoes
- 1/2 bunch spinach (about 50g)
- 3 fresh eggs
- 1 Tbsp minced garlic
- 1/3 Tbsp sugar (adjust to taste)
- 1 pinch salt
- A little black pepper (adjust to taste)
Cooking Instructions
Step 1
First, wash the tomatoes thoroughly. Remove the core and cut them into 6 wedges. Wash the spinach, trim any wilted leaves, and chop it into bite-sized pieces.
Step 2
Crack the 3 eggs into a bowl. Whisk them well, breaking the yolks. Heat about 1 Tbsp of cooking oil in a non-stick pan over medium heat. Pour in the whisked eggs and scramble them using chopsticks or a spatula, stirring gently until they are about 80% cooked. Transfer the scrambled eggs to a separate plate and set aside.
Step 3
Using the same pan (or a clean one), add a little more oil if needed. Sauté the minced garlic over low heat until fragrant. Add the cut tomatoes to the pan, season with a pinch of salt and a little pepper, and stir-fry for 1-2 minutes over medium heat. Once the tomatoes start to soften slightly, add the cooked scrambled eggs and chopped spinach back into the pan. Sprinkle in 1/3 Tbsp of sugar. Stir-fry for another 30 seconds to 1 minute, just until the spinach wilts slightly. Be careful not to overcook, as the tomatoes can become mushy and the spinach watery. Remove from heat and serve immediately.
