Tomato and Scrambled Eggs Stir-Fry

A quick and nutritious dish that combines the sweetness of ripe tomatoes with fluffy scrambled eggs. This classic recipe is perfect for a light meal or breakfast and can be prepared in under 15 minutes!

Steps

1. Heat the cooking oil in a non-stick skillet over medium heat. 2. Add the diced tomatoes and sauté for about 2-3 minutes until they soften. 3. In a bowl, whisk the eggs with salt and pepper until well combined. 4. Push the tomatoes to one side of the skillet and pour the eggs into the other side. 5. Allow the eggs to sit for a few seconds, then gently scramble them using a spatula, mixing with the tomatoes as they cook. 6. Cook until the eggs are set but still soft, about 2-3 minutes. 7. Sprinkle with chopped green onion if using, and serve warm.

2 large eggs 1 medium ripe tomato, diced 1 tablespoon cooking oil Salt to taste Pepper to taste 1 green onion, chopped (optional)