Onion and Egg Stir-Fry

Instructions

1. 1

   Peel and thinly slice the onions. Remove the seeds from the red bell pepper and cut it into thin strips.

2. 2

   Crack the eggs into a bowl, add 1/4 teaspoon of salt and a pinch of black pepper, and beat well until combined.

3. 3

   Heat 1 tablespoon (14g) of vegetable oil in a large skillet or wok over medium-high heat.

4. 4

   Pour the beaten eggs into the skillet and scramble gently until just set but still slightly runny. Remove the eggs from the skillet and set aside.

5. 5

   Add the remaining 1 tablespoon (14g) of vegetable oil to the skillet. Add the sliced onions and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are softened and slightly caramelized.

6. 6

   Return the scrambled eggs to the skillet. Add the soy sauce, remaining black pepper, and toss everything together for 1-2 minutes until well combined and heated through.

7. 7

   Taste and adjust seasoning with more salt or pepper if needed. Serve hot.