Scrambled Eggs with Squash and Tomatoes
by Editorial Staff
Autumn version of scrambled eggs with vegetables – simple and!
Cook: 20 mins
Servings: 3
Ingredients
- Eggs – 3 pcs.
- Patissons – 100 g
- Tomatoes – 1-2 pcs.
- Vegetable oil – 1-1.5 tbsp
- Salt – 1 pinch
- Ground black pepper – 1 pinch
Directions
- Cut the squash into thin slices. Heat vegetable oil in a frying pan. Put the squash slices, fry over medium heat, stirring occasionally, until golden brown (3-4 minutes).
- While the squash is fried, cut the tomatoes into slices. Add tomatoes to squash, stir, fry for another 3-4 minutes.
- Gently beat in the eggs, cover, and fry for 3-4 minutes.
- Then salt and pepper the eggs.
Enjoy your meal!
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