Ingredients
-
1
-
1/8
-
-
2
-
3
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
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!, The poster doesn’t remember where the recipe came from but I do! It’s the Moosewood Simple Suppers cook from the Moosewood Restaurant in Itaca, NY. I highly recommend it. It’s full of great, easy, quick ideas for light vegetarian meals.
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Steps
|
1
Done
|
Cut the Tomato Into Wedges. in a Small Bowl, Gently Toss the Wedges With Sesame Oil and a Sprinkling of Salt and Pepper. |
|
2
Done
|
Chop 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. |
|
3
Done
|
in a Small Skillet on Med-High Heat, Warm the Oil. |
|
4
Done
|
Pour in the Egg Mixture and Turn the Heat Down to Medium. |
|
5
Done
|
in 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. |
|
6
Done
|
After About a Minute, Flip the Eggs and Cook on the Other Side. as Soon as the Eggs Are Fully Set, Remove from the Heat. |
|
7
Done
|
Divide the Eggs Between Two Plates and Top With the Tomatoes. |
