4 tbsp olive oil
pinch of salt
Oregano or spearmint
Preparation: Wash and cut the tomatoes. Squeeze it with your palm to remove liquids and seeds. Cut the tomato flesh into medium pieces.
In a skillet, heat 4 tblsp olive oil over high heat. Add the tomatoes and a little salt. Cook for 7-8 minutes.
Add 6-7 eggs. Cook stirring continously until the eggs get thick and cooked, for about 2-3 minutes. Sprinkle ½ tsp oregano or spearmint and pepper.
Turn off the heat and remove from fire. Serve immediately!
Calories / serving: 420 Kcal
Dietitian’s Comment :
This is an easy, cheap and delicious recipe.
If your cholesterol is high, prefer to use less eggs or replace some eggs yolks with the whites (one egg yolk can be substituted by 2-3 whites).
In “30 Ways to Eat a Tomato” you will find a similar recipe: Scramble it!