Huevos Pericos
Servings 2 servings
Calories 205kcal
Ingredients
- 1 tablespoon olive oil
- 3 scallions thinly sliced
- 1 large tomato diced
- 4 large eggs beaten
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add scallions and cook until softened, about 3 minutes.
- Add diced tomato to the skillet, cook until the tomato softens and releases its juices, about 2 minutes.
- Pour the beaten eggs over the cooked vegetables. Season with salt and pepper. Stir gently, cooking until the eggs are set but still soft, about 4-5 minutes.
Nutrition
Calories: 205kcal | Carbohydrates: 4g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 131mg | Potassium: 317mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1167IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 2mg