Serves 6: This light, Asian-inspired dish is a great light breakfast or brunch for two, bursting with flavor, color, and nutrition! Pairs great with any grain.
Tools Needed: Sharp paring knife, cutting board, wok or high-walled frying pan, spatula
- 1 medium cucumber
- 1 medium tomato
- 3 eggs
- ½ tsp. each rice wine vinegar and water
- 2 Tbsp. oil, divided
- 1 clove garlic
- 1 green onion, minced
- ½ tsp. minced ginger, or ¼ tsp. dry
- Ground black pepper, to taste
- kosher salt
Cut cucumber in half lengthwise. Place it cut side down, cut it diagonally into about 3/8 inch thick. Sprinkle kosher salt; let stand 10 to 15 minutes. Gently squeeze excess water of cucumber. Cut tomato into 6 wedges. Beat eggs with rice vinegar mix, salt, and pepper.
Heat a wok or a saute pan over high heat. When it is hot, add 1 tablespoon of oil. Pour in the beaten egg; scrape the side and bottom of egg as they curdle into center to cook large pieces of scrambled egg. Stop cooking half way, half of egg should still remain liquid; remove it from wok and set aside on a plate.
Wipe the wok to clean then add remaining tablespoon of oil over medium heat. Add garlic, green onion, and ginger;cook until softened and fragrant but not colored, about a minute or two. Add tomatoes and cucumbers; cook until they are heated through. Season with salt and black pepper. Put back the egg and stir fry gently until they are cooked and combined with tomatoes and cucumbers. Season to taste with salt if needed. Serve with freshly ground black pepper on top.
Calories: 145 ~ Total Fat: 6.8g ~ Sat. Fat: 1.9g ~ Sodium: 490g (18%) ~ Total Carbs: 54g ~ Fiber: 3.5g (10%) ~ Sugars: 4g ~ Protein: 7.3g