Breakfast
Scrambled Eggs with Tomato, Feta and Hot Sauce
Scrambled eggs with a spicy BiteTracker twist.
Lower calorieLower carbHigh proteinVegetarianGluten free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 274.1 kcal |
| Protein | 17.7 g |
| Carbohydrates | 3.3 g |
| Fat | 20.9 g |
| Fiber | 0.5 g |
| Sugar | 0.8 g |
| Saturated Fat | 8.2 g |
| Sodium | 2360.7 mg |
| Cholesterol | 402.3 mg |
How to make it
- Crack the eggs into a small bowl.
- Season the eggs with a pinch of salt and a dash of pepper according to your taste preference.
- Use a fork or whisk to beat the eggs until the yolks and whites are well combined.
- Heat a non-stick skillet over medium heat and add the olive oil or use cooking spray to coat the pan.
- Once the pan is hot, add diced tomatoes and sauté for 1-2 minutes until slightly softened.
- Pour the beaten eggs into the skillet with the sautéed tomatoes.
- Gently stir the eggs and tomatoes together, cooking until the eggs are set to your desired level of doneness.
- Sprinkle the crumbled feta cheese over the scrambled eggs and let it melt slightly.
- Add hot sauce to the scrambled eggs according to your desired level of spiciness.
- Optional: Garnish the spicy scrambled eggs with chopped fresh parsley or cilantro for added flavor and freshness.
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