Breakfast · Moroccan
Scrambled Eggs with Tomato
Eggs scrambled with tomato and onion, served with whole wheat bread.
- per serving
- 330 kcal
- Protein
- 20 g
- Total time
- 13 min
- Makes
- 1 serving
- Low carb
- Vegetarian
Instructions
Finely slice the 30 g of onion; cut the 100 g of tomato into small dice.
Heat the 5 g of olive oil over medium heat and soften the onion for 3 minutes, until translucent.
Add the tomato and cook uncovered for 4 minutes, until it has released its juices and the pan is almost dry.
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