Summary

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

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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.