Scrambled Eggs and Tomatoes

Scrambled Eggs and Tomatoes
  • 2 large eggs, beaten
  • 2 tomatoes, coarsely chopped
  • 1 1/2 teaspoons sugar
  • salt to taste
  • 1 dash soy sauce


  1. In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
  2. Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

03/04/2017
Scrambled Eggs and Tomatoes, recipe PT15M PT1H 5 455 calories

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