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Ingredients
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3 large ripe tomatoes, quartered
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3 tablespoons olive oil
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salt and freshly ground black pepper to taste
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6 eggs, beaten
Directions
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Place tomatoes into a food processor; blend until smooth.
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Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
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Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.
Cook's Note:
In step 2, if the liquid isn't evaporating from the tomato mixture, turn the heat up to high.
Nutrition Facts (per serving)
295 | Calories |
24g | Fat |
8g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 295 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 5g | 25% |
Cholesterol 372mg | 124% |
Sodium 201mg | 9% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 6g | |
Protein 14g | 28% |
Vitamin C 23mg | 26% |
Calcium 71mg | 5% |
Iron 2mg | 13% |
Potassium 566mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.