Fantastically Fluffy Scrambled Eggs with Yogurt, Tomatoes and Spring Onions
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 2 tomato (s), small to normal size
- 2 spring onions, including the green
- 4 tablespoon natural yogurt, 1.5%
- basil, fresh
- N / A parsley, fresh
- some olive oil
- Pepper, freshly ground
- salt
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes, spring onions, basil and parsley. Cut the tomatoes into small cubes. Cut the spring onions, including the greens, into rings. Only remove the dry tips beforehand. Chop the basil and parsley.
- Beat the eggs in a bowl and add the yogurt. Whisk vigorously with a fork. Add tomatoes, spring onions and herbs and stir everything together.
- Heat the oil in a pan and add the egg mixture. Fry briefly over medium heat and then stir a little with a spatula to make the egg nice and loose. Finally season with salt and pepper.
- Tastes wonderful on strong wholemeal bread, but also on fresh rolls.
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