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Stir-Fried Egg and Tomato

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Calories 162; Total Fat 12g; Carbohydrates 7g

This protein-rich dish is a great way to observe Meatless Monday, a grassroots effort to promote good health and benefit the environment. Gently cooking the tomatoes in a bit of oil rather than eating them raw greatly increases the lycopene content you get from them. Lycopene is an antioxidant that may protect against cancer and promote prostate health. (Read more about lycopene in tomatoes from Nutrition Data.)

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Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 162 Calories (8%)
  • 12g Total fat (19%)
  • 2g Saturated Fat (11%)
  • 211mg Cholesterol (70%)
  • 513mg Sodium (21%)
  • 7g Carbohydrate (2%)
  • 2g Fiber (7%)
  • 8g Protein (16%)

See the full nutritional analysis from

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  • 6 large eggs
  • 2 tablespoons vegetable oil, divided
  • 2 scallions, finely chopped (reserve some chopped greens for garnish)
  • 4 medium tomatoes (about 1 pound), each cut into 6 wedges
  • 1 teaspoon sugar
  • Accompaniment: white rice


Beat eggs with 1/2 teaspoon salt until smooth but not frothy.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.

Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.

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