Tomato and Egg Stir-Fry

Instructions

1. 1

   Crack the 8 large eggs into a bowl and beat them well until the yolks and whites are fully combined.

2. 2

   Slice the 4 medium tomatoes into wedges and chop the 2 green onions.

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 but still slightly runny. Remove the eggs from the skillet and set aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced tomatoes and stir-fry for 2-3 minutes until they start to soften and release their juices.

6. 6

   Return the scrambled eggs to the skillet with the tomatoes. Add the chopped green onions, 1 tablespoon soy sauce,

7. 7

   5 teaspoon salt, and

8. 8

   25 teaspoon white pepper.

9. 9

   Gently stir-fry everything together for another 1-2 minutes until the eggs are fully cooked and the flavors are well combined.

10. 10

    Transfer the tomato and egg stir-fry to a serving plate and serve hot.