Betty's Eggs

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Betty's Eggs calories by ingredient


Introduction

A recipe our Chinese exchange student loves to make. She eats it for lunch but we love it for breakfast! A recipe our Chinese exchange student loves to make. She eats it for lunch but we love it for breakfast!
Number of Servings: 4

Ingredients

    2 Tbsp. canola oil
    3 medium eggs
    4 medium tomatoes, chopped in large chunks
    1 tsp. Splenda (original recipe had 2 tsp. sugar)
    1/2 tsp. salt
    1/4 cup water

Directions

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.