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RECIPE
Scrambled eggs with tomato
A simple and delicious egg and tomato recipe you can easily cook
2
K Cals
225
This tasty dish with a hint of parsley on top, is really a great way to start your day, or taste whenever you feel like it! Fresh, juicy tomatoes mingle with softly scrambled eggs in a satisfying and quick meal.



Preparation Time: 5 min.
Cooking Time: 15 min.
Servings: 2
Nutritional Information (Amount per serving)
Calories 225 Kcal
Protein 14 g
Carbohydrates 5.5 g
Dietary Fiber 1.8 g
Fat- total 14 g
Saturated Fat 5 g
Mono Fat 5 g
Poly Fat 2 g
Cholesterol 431 mg
INGREDIENTS
4 large eggs
2 medium ripe tomatoes, peeled, sliced
1 tablespoon red bell pepper, chopped
1/2 onion, chopped
1 tablespoon parsley, chopped
1/2 tablespoon butter
salt
pepper
PREPARATION
In a bowl, mix eggs, salt and pepper until well blended. Melt butter in a skillet over medium-low heat. Then pour in the egg mixture. When it begins to solidify on skillet, lift it, using a spatula and fold over.

Cook 3-4 minutes more. Add tomato, red pepper and onion. Cook 3-4 minutes more. Arrange in plates, putting parsley on top. Serve hot.
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