1/1 Photo of Collegetown Eggs
A Chinese version of scrambled eggs and ketchup. I was totally intrigued by this recipe because of the ingredients. I was not let down! So love this! I wish I could give credit where credit is due, but I am notorious for copying recipes and forgetting to write down where it came from. It says 2 servings, but to me, it's more like 1- just for me!
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Units: US | Metric
- 1Cut the tomato into wedges. In a small bowl, gently toss the wedges with sesame oil and a sprinkling of salt and pepper.
- 2Chop the green onions and place in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.
- 3In a small skillet on med-high heat, warm the oil.
- 4Pour in the egg mixture and turn the heat down to medium.
- 5In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan towards the center.
- 6After about a minute, flip the eggs and cook on the other side. As soon as the eggs are fully set, remove from the heat.
- 7Divide the eggs between two plates and top with the tomatoes.
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Nutritional Facts for Collegetown Eggs
Serving Size: 1 (157 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 167.4
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 2.9 g
- Cholesterol 279.0 mg
- Sodium 111.9 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 1.1 g
- Sugars 2.7 g
- Protein 10.2 g