Breakfast Pan Tomate con Huevo Revuelto
A protein-rich Andalusian breakfast plate of soft scrambled eggs over grated tomato, delivering 22 g protein and heart-healthy olive oil.
Overview
Calories per serving 340kcal
Cooking time 10min
Food score
86%Eggs and extra virgin olive oil supply quality protein and heart-healthy monounsaturated fat, with fresh tomato keeping the meal low in added sugar and sodium.
Macros
18 g Carbs · 21%
22 g Protein · 26%
20 g Fat · 53%
3 g Fiber
Ingredients
1 serving
- eggs3 pc
- ripe tomato, grated1 pc
- extra virgin olive oil1 tbsp
- garlic clove, minced1 pc
- salt1 pinch
- chopped parsley1 tbsp
How to cook
- Season grated tomato with a little olive oil, garlic and salt; spread on a plate.
- Beat the eggs with a pinch of salt.
- Cook eggs gently in olive oil over low heat, stirring for soft curds.
- Spoon scrambled eggs over the tomato and finish with parsley.
