Scrambled eggs with diced tomatoes

1

The raw materials are as shown in the picture

2

Wash the tomatoes, dice them, and plate them for later use. Fig.

3

Beat the eggs into a bowl and beat them up with chopsticks.

4

Pour appropriate amount of cooking oil into a hot pan.

5

When the oil is 60% hot, pour in the egg liquid and stir fry

6

After frying the eggs, you don't need to take out the eggs. Just add the chopped tomatoes and stir fry together.

7

Wait until the tomatoes exude the juice, add the right amount of salt, stir fry well, and then serve on the pan. The color looks beautiful, which is really pleasing to the eye.

1. I like to cut tomatoes into dice because it is easier to cook, there will be no large pieces of skin when eating, and the taste will be more delicate.
2. You can not add salt when mixing eggs, because if salt is added to the food early, nutrients will be more easily lost.
3. If you want to fry the eggs more tender when frying the eggs, you can gradually pour the egg liquid into the pan in a small amount.
4. Scramble diced tomatoes and eggs directly, because cooking tomatoes and protein together is the best nutritious.
5. If you like the raw and crisp taste, the frying time can be shortened. I like to stir-fry the tomato juice, which makes it more delicious.