Friedhelm`s Scrambled Eggs – Mushrooms

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 200 g mushrooms
  • 1 tomato (s)
  • 0.5 ½ bunch chives
  • 1 onion (s)
  • 1 pinch (s) oregano
  • 3 egg (s)
  • 50 g sheep cheese
  • Salt and pepper, from the mill
  • Vegetable oil
Friedhelm`s Scrambled Eggs – Mushrooms
Friedhelm`s Scrambled Eggs – Mushrooms

Instructions

  1. Clean the mushrooms and cut into bite-sized pieces. Peel and chop the onion and fry it with the mushrooms in a coated pan in a little vegetable oil over medium heat.
  2. Halve the tomato, cut out the stem end in a wedge shape and cut the tomato into 1 cm cubes. If you want the tomato skinless, you can dip it briefly in boiling water and then peel it. Also cut the sheep`s cheese into 1 cm cubes.
  3. Place the eggs in a bowl, whisk well with salt, pepper and oregano and stir in ¾ of the chives.
  4. Add the tomatoes to the mushrooms and onions, fry briefly and then stir in the eggs. Let the eggs set briefly, then sprinkle with sheep`s cheese and leave everything on the switched-off plate until the eggs are completely set.
  5. Spread the scrambled eggs on plates and serve sprinkled with the remaining chives. Serve with fresh rolls.

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