Scrambled Eggs and Tomatoes recipe

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Ingredients

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

Nutrition Info

93.9 calories
carbohydrate: 5.2 g
cholesterol: 186 mg
fat: 5.2 g
fiber: 1.5 g
protein: 7.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 104.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.

  2. Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet, cook, stirring, about 1 minute more.

Recipe Yield

2 servings

Recipe Note

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

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