SafePlates

Ingredients

• 4 large eggs (about 200g)
• 3 medium tomatoes (approximately 450g or 1 lb), cut into wedges
• 2 tablespoons vegetable oil (30 ml), alternatives include canola or sunflower oil
• 1 teaspoon salt (5g), adjust to taste
• 1 teaspoon sugar (4g), optional
• 2 green onions, finely chopped
• 1 teaspoon sesame oil (5 ml), optional
• A dash of black pepper or 1 teaspoon soy sauce (5 ml), optional for enhanced flavor

Instructions

1. Crack the eggs into a bowl and beat them lightly, adding a pinch of salt and optionally a dash of black pepper or a small amount of soy sauce for added flavor.
2. Heat 1 tablespoon of the chosen oil in a non-stick skillet over medium heat. Pour in the eggs. Let them set for a few seconds and then gently scramble until just cooked but still slightly runny. Remove eggs from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add the tomato wedges, sprinkle with the remaining salt, and sugar if using. Cook over medium heat, stirring occasionally, until the tomatoes are soft and the juice is slightly thickened, about 5-7 minutes.
4. Return the scrambled eggs to the skillet with the tomatoes. Add the chopped green onions and stir to combine everything evenly. Cook for another minute just to reheat the eggs.
5. Drizzle with sesame oil if using, give it a final stir, and remove from heat.
6. Serve hot as a main dish with steamed rice or as a side. For a more rounded meal, consider pairing with a light cucumber salad or stir-fried greens.

Tip

Nutritional information per serving can be calculated based on the specific ingredients used, which is helpful for those tracking their intake for health reasons.