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

  1. 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).
  2. While the squash is fried, cut the tomatoes into slices. Add tomatoes to squash, stir, fry for another 3-4 minutes.
  3. Gently beat in the eggs, cover, and fry for 3-4 minutes.
  4. Then salt and pepper the eggs.
    Enjoy your meal!

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