Servings: 2 servings
Calories: 214kcal
Ingredients
- 4 large eggs
- 2 medium tomatoes cut into wedges
- 1 tbsp avocado oil
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp allulose or preferred keto sweetener
- 2 scallions sliced
- 1 tsp soy sauce
Instructions
- Beat eggs with a pinch of salt until frothy.
- Heat avocado oil in a wok over medium-high heat. Pour in eggs and scramble until just set but still soft; remove and set aside.
- Add sesame oil to the wok. Add tomato wedges and stir-fry 2-3 minutes until they begin to release their juices.
- Stir in soy sauce, allulose, and white pepper. Simmer 2 minutes until the sauce thickens slightly.
- Return the eggs to the wok, folding gently to combine with the tomato sauce. Cook 1 minute more.
- Scatter with scallions and serve hot.
Notes
Chef's Tip: Scramble the eggs only until barely set - they'll finish cooking when folded back into the tomatoes. Keto Swaps: allulose in place of sugar keeps the classic sweet-savory balance without the carbs; ripe on-the-vine tomatoes give the best natural sweetness.
Nutrition
Calories: 214kcal | Protein: 14g | Fat: 16g | Fiber: 2g
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