Tomato and Onion Scrambled Eggs
recipe

A delicious and nutritious tomato and onion scrambled egg dish, perfect for breakfast or a light lunch.
Preparation Time: 20 minutes
Serving Size: 4
Ingredients:
- 4 tomatoes
- 1 large onion
- 5 eggs
- A pinch of white pepper
- A pinch of salt
- 1 cup of milk
Instructions:
1. Chop the onion and slice the tomatoes.
2. Heat a frying pan and lightly sauté the onions until golden. Add the tomatoes to the pan and cook for a few minutes.
3. In a bowl, crack the eggs and add the milk, mixing gently.
4. Pour the egg mixture over the tomato-onion mixture in the pan.
5. Stir gently until the eggs begin to set.
6. Season with a pinch of white pepper and salt.
7. Serve immediately, perhaps with boiled potatoes.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 14 g
- Carbohydrates: 10 g
- Fat: 18 g
- Fiber: 2 g

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