Créé avec l’IA
Low Calorie Scrambled Eggs with Carrot and Tomato
15 min 112 kcal par portion Facile
Ingrédients
4 Portions
- eggs4 large
- carrot1 medium
- tomato1 medium
- olive oil1 tablespoon
- saltto taste
- pepperto taste
Instructions
- 1
Crack the 4 large eggs into a bowl and beat them well until the yolks and whites are fully combined.
- 2
Peel and grate the medium carrot, and dice the medium tomato into small pieces.
- 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 4
Add the grated carrot to the skillet and sauté for about 2-3 minutes until it starts to soften.
- 5
Add the diced tomato to the skillet and cook for another 2 minutes, stirring occasionally.
- 6
Pour the beaten eggs into the skillet with the vegetables.
- 7
Stir gently with a spatula, allowing the eggs to cook slowly and evenly.
- 8
Season with salt and pepper to taste, continuing to stir until the eggs are fully cooked but still soft and creamy.
- 9
Remove from heat and serve immediately.
