Tomato, Egg, and Cucumber Stir-Fry

Instructions

1. 1

   Wash and dry all vegetables. Slice the tomatoes into wedges, peel and slice the cucumber into thin half-moons, and finely chop the green onions and cilantro.

2. 2

   Crack the eggs into a bowl, add a pinch of salt, and beat well until combined.

3. 3

   Heat 1 tablespoon 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. Remove the eggs from the pan and set aside.

5. 5

   In the same skillet, add the green onions and sauté for 30 seconds until fragrant.

6. 6

   Add the sliced tomatoes and cook for 2 minutes, stirring occasionally, until they start to soften.

7. 7

   Add the cucumber slices and stir-fry for another 2 minutes until just tender but still crisp.

8. 8

   Return the scrambled eggs to the skillet. Add 1 teaspoon soy sauce, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir everything together gently to combine and heat through.

9. 9

   Remove from heat, sprinkle with chopped cilantro, and serve immediately.