Chinese tomato and egg stirfry

Recipe Information

Preparation: 5 minutes

Cooking time: 10 minutes

Storage: Fridge 2 days, Freezer up to 1 month

Serves: 1 adult

Ingredients

• 1 medium tomato, cut into small wedges or finely diced
• 1 large egg
• 1 tbsp olive oil
• 1/3 cup water 

Eggs should be well cooked for children under 12 months of age. 

Directions

• Peel the tomato (optional) and finely chop it.
• Whisk the egg well.
• Heat a pan over medium heat and add a little olive oil.
• Add the chopped tomato and stir-fry for 3–4 minutes until soft and releasing its juices. Set aside.
• Scramble the egg until fully cooked.
• Add the tomato and water, then simmer for 2–3 minutes, stirring well until the egg and tomato are fully combined.
• Allow to cool slightly before serving. Serve with rice.

Serving  

Do not add salt to your baby’s food. For the rest of the family, you can season with salt, pepper, and any other seasoning.