2 Serves
20 Mins
Finely dice the onion, tomato, and chili pepper using a chefs knife on a cutting board.
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EgyptianVitamin E
3 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
115 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
350 mg / 1,250 mgPotassium
619 mg / 4,700 mgSodium
229 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
558 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the diced onion and chili pepper to the frying pan and sauté until softened.
Whisk the eggs in a bowl and pour them into the frying pan along with the diced tomatoes.
Scramble the mixture gently with a spatula until the eggs are cooked to your preference, then season with salt and pepper.
0
g2
g7
g
Greek