Mayonnaise! Stir-fry of Fluffy Eggs of Tomato and Mushroom

Cooking Time: 10 mins
Calories: 222 kcal
Sodium Intake: 1.0 kg
Vegetable Intake: 85 g

Ingredients (2 Servings)

1 Tomato (170 g)

1 pack Mushroom-Bunashimeiji (100 g)

2 Eggs

A little salt

A little Pepper

2 1/2 tablespoon of KEWPIE Mayonnaise


  • Cut the tomato into comb shapes, and then cut them into half.
  • Cut off the bottom part of the Bunashimeiji mushroom (roots), separate the mushrooms and set them aside.
  • Heat the pan and add in the rest of the mayonnaise. Firstly, stir-fry the Bunashimeiji mushrooms and then add in the egg mixture.
  • Lastly, add in the cut tomatoes to stir-fry and some salt to taste.


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