Scrambled Egg with Tomato and Onion

Fluffy scrambled eggs folded together with sautéed tomato and onion for a bright, savory flavor. Quick to make and satisfying as a solo ulam.

Estimated cost: ₱50–₱60

Prep 5 min · Total 12 min · Serves 1

Nutrition per serving: 285 kcal · 14 g protein · 6 g carbs · 24 g fat

Ingredients

• 2 pcs Large eggs
• 1 small (80g) Tomato
• 1/4 small Onion
• 1 tbsp Cooking oil
• to taste Salt
• to taste Black pepper

Steps

1. Crack 2 eggs into a bowl. Beat well with a fork until fully combined and slightly frothy, about 30 seconds. Season with a pinch of salt and pepper.
2. Dice 1/4 small onion and 1 small tomato into small pieces.
3. Heat 1 tbsp cooking oil in a pan over medium heat. When the oil shimmers, sauté the onion for 1–2 minutes until softened and translucent.
4. Add the diced tomato and cook for another 1–2 minutes, stirring occasionally, until it softens and releases some juices.
5. Lower the heat to medium-low, then pour in the beaten eggs. Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set.
6. Using a spatula, gently fold and stir the eggs from the edges toward the center. Continue cooking for 1–2 minutes until just barely set but still moist and glossy.
7. Remove from heat immediately to prevent overcooking. Let the residual heat finish setting the eggs for about 30 seconds, then serve hot.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).