Directions:
- Halve the tomatoes and cucumber, then cut into small wedges. In a bowl, beat the eggs with a pinch of the salt and a few pieces of the spring onion.
- Heat about half of the oil in a preheated wok, then lightly scramble the eggs over a moderate heat until set, but not to dry. Remove and keep warm.
- Heat the remaining oil over high heat, add the vegetables and stir-fry for 1 minute. Add the remaining salt, then the scrambled eggs and wine or sherry, if using.
- **** The cucumber can be replaced by green (bell) pepper or courgette (zucchini) if preferred.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.09 Kcal (473 kJ) | ||
| Calories from fat | 80.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 14% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 647.34mg | 27% | |
| Potassium | 197.43mg | 4% | |
| Total Carbs | 2.78g | 1% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97 Kcal (406 kJ) | ||
| Calories from fat | 68.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 14% | |
|---|---|---|---|
| Cholesterol | 140.4mg | 55% | |
| Sodium | 555.29mg | 27% | |
| Potassium | 169.35mg | 4% | |
| Total Carbs | 2.39g | 1% | |
| Sugars | 1.33g | 6% | |
| Dietary Fiber | 0.61g | 3% | |
| Protein | 5.49g | 13% | |
| Vitamin C | 6.3mg | 12% | |
| Iron | 0.8mg | 5% | |
| Calcium | 29.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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