Scrambled Eggs with Tomatoes and Potatoes

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 6 pcs. (282g) Eggs, small, beaten
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 2 Tbsps. (60ml) Cooking Oil
  • 1/2 cup (75g) Potato, peeled, sliced
  • 1/2 cup (80g) Tomato, sliced
  • 4 Tbsps. (9.5g) Spring Onion, chopped (optional)

Procedure

  1. MIX. In a bowl, add eggs and AJI-NO-MOTO®. Mix and beat well using a fork. Set aside.
  2. STIR-FRY. In a pan, heat oil. Fry the potatoes until brown. Add in tomato and eggs. Stir gently until fluffy curds form and eggs are cooked through.
  3. SERVE. Transfer scrambled eggs to a plate. Garnish with spring onion (optional). Serve and enjoy while hot.

Cooking Tips

You can pre-boil the potato for easier cooking.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1/2 cup Scrambled Eggs with Tomatoes and Potatoes (81g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
168.56
Carbohydrates (g)
3.65
Proteins (g)
6.22
Fat (g)
14.36
Dietary Fiber (g)
0.52
Calcium (mg)
21.40
Iron (mg)
1.04
Sodium (mg)
180.31

Good to Know Nutrition Facts

Both potatoes and tomatoes contain a good amount of Potassium that helps regulate blood pressure.

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