What You Need: (makes 2 servings)
- 2 small tomatoes
- a teaspoon of rosemary spice
- half a tsp of salt
- half a tsp pepper
- 4 eggs
- maggi (optional)
- 1 tbsp of vegetable oil or pam cooking spray
Chop the tomatoes into small pieces, and set aside. Crack and whisk the eggs until they are even in consistency, add the rosemary, salt and pepper into the egg mixture. Whisk again. You may add a little bit of maggi at this point if you choose. I don’t like my eggs too salty, so adjust the seasoning to suit your taste. Over medium heat, drop the vegetable oil into the pan. If you use Pam cooking spray, spray the pan before setting it on the stove. Let the oil heat for about 30 seconds and make sure the pan is fully coated with oil. This will help prevent the eggs from sticking to the bottom of the pan. Once the oil is hot, add your seasoned egg mixture and the chopped tomatoes. Let the eggs cook slowly, do not touch the eggs until the bottom begins to “set”. Setting means the edges and bottom are not runny. With a spatula or wooden spoon, move the uncooked portions to the middle. Continue this motion until the eggs are evenly cooked.
If you need extra help with your egg scrambling technique, click here. I hope you enjoy making this recipe and feel free to add your own twist to it. Let me know how you make it yours. An option which reduces the fat in the eggs is to use only the egg whites. Another option to give the eggs added flavor, chop and saute an onion in the pan before adding the eggs. Basically, your options are endless
Below is the calorie breakdown for this healthy dish.