Eggs with Scallions and Tomatoes

Huevos Pericos are a typical Colombian breakfast typically eaten with arepa and hot cup of cocoa. The smell of sauteed scallions and tomatoes really brings me back whenever I make this for breakfast.

This is typically made with whole eggs, but I did a combination of eggs and egg whites to lighten this up. Brew yourself a nice cup of cocoa and enjoy!

Eggs with Scallions and Tomatoes
Gina’s Weight Watcher Recipes
Servings: 2 • Size: 1/2 • Points +: 4 pts • Smart Points: 3
Calories: 155.0 • Fat: 7.7 g • Protein: 13.9 g • Carb: 8.5 g • Fiber: 2.3 g

  • 2 large eggs
  • 3 large egg whites
  • 4 diced scallions
  • 1 large diced tomato
  • 1 tsp olive oil
  • salt and pepper

Heat olive oil in a frying pan on a medium-low flame and add scallions and tomatoes.
Mix eggs in a bowl and season with salt and pepper. Add the eggs to the frying pan and stir as they cook 2-3 minutes.