Egg and Tomato Salad
Basic Information
- Servings: 2
- Serving Size: 1 cup
- Difficulty: 2
- Budget: 3
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Meal Type: Breakfast
Diet Types
- Omnivore
- Vegetarian
- Low-Carb
- High-Protein
- Pescatarian
- DASH
- Halal
- Kosher
Equipment
- Small saucepan
- Medium bowl
- Knife
- Measuring spoons
Ingredients
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- In a small saucepan, place eggs in a single layer, cover with water, and bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
- Remove eggs, cool in cold water, peel, and chop.
- In a medium bowl, combine chopped eggs and cherry tomatoes.
- Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently.
- Divide into two bowls and serve at room temperature or chilled.
Storage
Refrigerate in an airtight container for up to 2 days. Serve cold or at room temperature.
Nutrition
- Calories: 200
- Protein: 14g
- Fat: 14g
- Carbs: 4g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A