Tomato and Egg Stir Fry
March 17, 2025
10 Minutes
Medium
Nutritional Information
310 kcal
Calories
15g
Protein
8g
Carbohydrates
24g
Fat
Whip up a quick and flavorful Tomato Egg Roll with this easy recipe! Perfect for breakfast or a light meal, this dish combines juicy, finely diced tomatoes with fluffy, well-beaten eggs for a deliciously tender texture. The key to success? Beating the eggs until frothy for maximum fluffiness, then layering and rolling them into a golden, savory roll. Cooked low and slow with just a touch of oil, each layer melds together beautifully, creating a melt-in-your-mouth experience. Simple yet satisfying, this Tomato Egg Roll highlights the natural sweetness of tomatoes and the richness of eggs—ready in minutes and sure to impress. Slice into segments and enjoy a dish that’s as visually appealing as it is tasty!
Ingredients
Main Ingredients
- eggs
Secondary Ingredients
- tomatoes
Sauce and Seasonings
- salt
- cooking oil
Instructions
0% Complete
1
Step 1
This is the finished product.
2
Step 2
Peel and dice the tomatoes, the finer the better. 2. Crack in two eggs. 3. Add an appropriate amount of salt. 4. Beat the egg mixture until the egg whites and yolks are fully incorporated. Note: There should be a lot of foam on the surface of the eggs, which means the eggs are well-beaten. If not, like mine, there is still egg white.
3
Step 3
Heat a pan with a small amount of oil over low heat, and evenly spread a layer of egg mixture on the bottom of the pan. 6. When the egg mixture starts to solidify and no longer flows, slowly roll up the egg skin from one end, using a spatula and chopsticks to assist, making it more convenient and efficient. 7. Pour in more egg mixture, filling the entire pan, and start rolling back from the rolled-up egg cake. 8. Repeat steps 7 until all the egg mixture is used up, then briefly fry the rolled-up egg cake.
4
Step 4
Cut into segments, serve, and it’s done.
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