tomato-scrambled-egg

Tomato Scrambled Egg with Sweet Potatoes

Total time: 30 minutes

Serves 1

6.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

½ pc - Small tomatoes, red, ripe, raw, thinly sliced

1 pc - Large egg, whole, fresh

¼ pc - Small onion, thinly sliced

1 dash - Salt

1 pinch - Black pepper

1 tb - Olive oil

1 pc - Orange sweet potato, raw

For boiling sweet potato - Water

UTENSILS

Cooking pot, Saucepan, Chopping board, Knife

INSTRUCTIONS

1. Boil the sweet potato in a cooking pot with water until tender. Remove the peel and set aside.

2. Whisk the egg in a bowl then season with salt and pepper to taste. Set aside.

3. Heat the oil in a saucepan then add the onions and tomatoes and sauté until tender, about 3-4 minutes.

4. Pour the egg over the tomato and onion mixture and allow the mixture to set without stirring. Gently stir the mixture until combined. Fry until the egg turns light golden yellow.

5. Transfer to a serving plate and add the boiled sweet potatoes on the side.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 329g

Energy (kcal)

380.5

Carbs (g)

30.0

Proteins (g)

10.6

Fats (g)

23.3

Fibre (g)

6.0