Ingredients

How to make it

  • Halve the tomatoes and cucumber, then cut into small wedges. In a bowl, beat the eggs with a pinch of the salt and a few pieces of the spring onion.
  • Heat about half of the oil in a preheated wok, then lightly scramble the eggs over a moderate heat until set, but not to dry. Remove and keep warm.
  • Heat the remaining oil over high heat, add the vegetables and stir-fry for 1 minute. Add the remaining salt, then the scrambled eggs and wine or sherry, if using.
  • **** The cucumber can be replaced by green (bell) pepper or courgette (zucchini) if preferred.

Reviews & Comments 5

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    " It was excellent "
    annieamie ate it and said...
    This is a very unique recipe. I'm so glad you posted it. Thank you so much!
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    " It was excellent "
    jimrug1 ate it and said...
    Great recipe... Healthy and delicious. Saving this to try soon...
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  • aussie_meat_pie 5 years ago
    Thanks for spotting that - I fixed it up and I hope you enjoy this recipe, thanks for you lovely comments.
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    " It was excellent "
    ambus ate it and said...
    Yummy!!!This recipe is absolutely delicious.but how much cucumber in this recipe?
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    This is healthy and hearty love the flavors and color of the dish.
    Five forks and a big smile :)
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