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Scrambled Eggs with Sliced Tomatoes
Course:
Breakfast
Cuisine:
American, Stove Top
Servings:
1
serving
Calories:
136
kcal
Author:
Steph Wagner
Ingredients
2
eggs
2
slices tomato
Instructions
Heat nonstick skillet to medium high heat.
Whisk two eggs well and pour into hot pan.
Season with a pinch of salt and pepper. Use a rubber spatula to move eggs off both of the pan and fold around until eggs are mostly cooked but slightly wet. Move to a plate and serve with tomatoes.
Nutrition
Calories:
136
kcal
|
Carbohydrates:
3
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
327
mg
|
Sodium:
128
mg
|
Potassium:
249
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
925
IU
|
Vitamin C:
7
mg
|
Calcium:
55
mg
|
Iron:
2
mg