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!

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Eggs with Scallions and Tomatoes

1
Freestyle Points
155
Calories
Yield: 2 servings
COURSE: Breakfast, Brunch
CUISINE: American

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1/2, Calories: 155kcal, Carbohydrates: 8.5g, Protein: 13.9g, Fat: 7.7g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Fiber: 2.3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 1
Points +: 4