Tomato and Egg Stir Fry

This tomato and egg stir fry cooked in avocado oil is a quick and easy breakfast and falls nicely into the paleo lifestyle.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 264 Calories

Ingredients

• 6 eggs, beaten
• 2 green onions, thinly sliced
• 2 tablespoons avocado oil, or as needed
• 4 ripe tomatoes, sliced into wedges

Recipe Instructions

Step 1

Heat 1 tablespoon avocado oil in a wok or skillet over medium heat. Cook and stir eggs in the hot oil until mostly cooked through, about 1 minute. Transfer eggs to a plate.

Step 2

Pour remaining 1 tablespoon avocado oil into wok; cook and stir tomatoes until liquid has mostly evaporated, about 2 minutes. Return eggs to wok and add green onions; cook and stir until eggs are fully cooked, about 30 more seconds.