Betty's Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp. canola oil3 medium eggs4 medium tomatoes, chopped in large chunks1 tsp. Splenda (original recipe had 2 tsp. sugar)1/2 tsp. salt1/4 cup water
In wok, heat one Tbsp. canola oil over high heat and coat sides to about half way up. Beat eggs until frothy. Pour into wok so that they coat sides thinly and cook quickly. (Takes less than a minute to cook.) Remove from pan. Put other Tbsp. of oil in wok and heat. Add tomatoes. Stir until heated through and bubbly - about two minutes. Add Splenda and salt and cook for an addtional minute. Add cooked eggs and water, and stir until just heated.
Can be served over rice or toast (be sure to add additional nutrition info) or alone.
Number of Servings: 4
Recipe submitted by SparkPeople user ARTTEACHER67.
Can be served over rice or toast (be sure to add additional nutrition info) or alone.
Number of Servings: 4
Recipe submitted by SparkPeople user ARTTEACHER67.
Nutritional Info Amount Per Serving
- Calories: 141.9
- Total Fat: 10.7 g
- Cholesterol: 140.2 mg
- Sodium: 343.6 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.4 g
- Protein: 5.2 g
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