Tuesday, October 29, 2013

Tomato and Egg Omelette 番茄炒蛋

This is a super simple yet nutritious dish that my little ones really like, so I thought it is worth posting here to share.

Tomato is one of the super foods that is low in fat, calories, high in fiber, Vitamin A, Vitamin C, antioxidant protection and most importantly it contains Lycopene, a substance that is said to help in fighting cancer. Studies suggested that our bodies absorbed more Lycopene from cooked or processed tomatoes, so apart from snacking on cherry tomatoes, cooking them is one good option. You may refer to the reference links at the bottom of this post for the benefits of tomatoes.

I used cherry tomatoes (also known as tomatinas which means baby tomato) instead of the normal tomatoes as they are naturally sweet and are great to be used for salad or eaten raw as guilt-free snack.

Love the cheerful color combination on our dinning table. 

Preparation Time: 5 min
Cooking Time: 5 min
Serving for: 3 person

20 cherry tomatoes, wash and cut into 4.
3 medium size eggs
A pinch of salt
A pinch of sugar 
A dash of pepper

The Making:
1. Beat the eggs, add the salt & pepper and mix well.
2. Heat up a tablespoon of oil in a non stick pan, cook the Omelete and cut them up roughly with the spatula. Cook approximately 30 seconds until the Omelete is semi-done and dish them aside.
3. In the same pan, toss in the tomatoes and let them cook for about 5 minutes. Sprinkle with drops of sugar (optional but I find it taste better). Press the tomatoes lightly with the back of the spatula to release the water within.
4. Toss in the Omelete, stir to mix well and your dish is now ready to serve. 

Simple, healthy dish within 10 minutes!

My little ones does not like raw tomatoes, so cooking them with the omelette is one way of allowing them to absorb the goodness of tomatoes without me havingto persuade  or bribe them into eating this little red veggie.

Remember to click the "Like" button if you like this recipe. ;-)

Reference links:

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