Cheesy Tomato and Egg Stir-fry (Todalbok)
Quick & Nutritious: Cheesy Tomato and Egg Stir-fry (Todalbok) Recipe
Introducing ‘Cheesy Tomato and Egg Stir-fry (Todalbok)’, a dish that’s as satisfying for a full meal as it is a delicious side dish. It’s incredibly simple to make, quick to prepare, and packed with nutrition, making it a frequent favorite in my kitchen. Enjoy the delightful harmony of fluffy scrambled eggs, tangy tomatoes, and savory melted cheese!
Main Ingredients
- 3 fresh eggs
- 1 ripe tomato
- A small bunch of scallions (green onions)
- 1/2 medium onion
Cooking Instructions
Step 1
Let’s get started on this fantastic ‘Cheesy Tomato and Egg Stir-fry’, perfect for a hearty breakfast or a satisfying main course! First, crack 3 fresh eggs into a bowl. Add a pinch of dried oregano for aroma and 1 tsp of pink salt (or a pinch of regular salt). Whisk gently with a fork or whisk until the yolks and whites are just combined. Avoid over-whisking; a gentle mix will result in a softer scramble.
Step 2
Next, let’s prepare the vegetables. Finely chop the scallions. Dice the tomato into bite-sized pieces (about 1-inch cubes) after removing the core. Peel and chop the onion into similar-sized pieces. Having your vegetables prepped will make the cooking process much smoother.
Step 3
Tip: If you don’t have fresh parsley, don’t worry! A sprinkle of dried parsley at the end will still add a lovely touch of flavor and color.
Step 4
Now, we begin the stir-frying process. Heat a skillet or wok over medium heat. Add 10g of unsalted butter and 2 Tbsp of coconut oil. Allow the butter to melt and combine with the coconut oil; this blend creates a wonderful base flavor for the dish.
Step 5
Pour the whisked egg mixture into the hot pan. Cook over medium heat, stirring quickly from the edges towards the center, to create soft scrambled eggs. Cook until the eggs are about 80% done – this will ensure they remain tender and delicious. Once the scramble is formed, transfer it to a separate plate. This prevents the eggs from overcooking in the pan.
Step 6
Add another tablespoon of coconut oil (or a bit more if needed) to the same pan. Add the chopped scallions and stir-fry over medium heat until fragrant, about 1-2 minutes. This step infuses the oil with a sweet, aromatic scallion flavor, enhancing the overall taste of the dish.
Step 7
Add the chopped onion to the pan and continue to stir-fry over medium heat until it becomes translucent and slightly softened, about 3-4 minutes. Properly sautéed onions release their natural sweetness, which balances the flavors in the dish. Keep stirring to prevent them from burning. (You can sauté them a bit longer than shown in the photo for more sweetness!).
Step 8
Now, add the diced tomatoes to the pan. Sprinkle with pink salt (or regular salt) to your liking and stir-fry. Continue cooking until the tomatoes soften and release their juices. This process is key to developing a flavorful, slightly saucy consistency in your stir-fry.
Step 9
Once the tomatoes are tender, sprinkle the 70g of mozzarella cheese evenly over the mixture. Reduce the heat to low and let the cheese melt gently, which should take about 2-3 minutes. The melting cheese will bind all the ingredients together, creating a wonderfully creamy texture.
Step 10
Finally, gently return the partially cooked scrambled eggs to the pan. Toss everything together lightly to combine with the melted cheese and vegetables. Turn off the heat once everything is heated through and well combined. Transfer the Cheesy Tomato and Egg Stir-fry to a serving plate. Garnish with fresh chopped parsley or a sprinkle of dried parsley for a beautiful finish. Enjoy your delicious and visually appealing dish!
