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2 Serves
25 Mins
Finely dice the onions and green peppers using a chef's knife on a cutting board.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
88 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
954 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and sauté the onions and peppers until softened.
Add chopped tomatoes to the pan and cook until they release their juices and thicken into a sauce.
Whisk the eggs in a bowl and pour them into the pan, seasoning with salt and pepper, then stir gently until the eggs are just set.
49
g48
g30
g
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Egyptian