Scrambled eggs with mushrooms and tomatoes
Description
Well, preparing breakfast is not an easy task, at least for me, because in the morning I really want to stay in bed a little longer, and going to the kitchen feels so lazy—but necessary. That's why I try to choose breakfast dishes that are quick yet satisfying, and today I'd like to introduce you to one of them: how to make scrambled eggs with mushrooms and tomatoes. You'll need just a few ingredients and about 15–20 minutes of free time, which is very convenient, especially considering the dish turns out quite filling and delicious. Perhaps many of you have already made this breakfast before, but still, I hope my simple recipe for scrambled eggs with mushrooms and tomatoes will be helpful to someone.
Instructions
- 1
Step 1
First, rinse the mushrooms and cut them into small pieces; wash the tomatoes as well and slice them into wedges.
- 2
Step 2
In a pan, melt half of the butter (25 grams) and add olive oil. Add mushrooms and tomatoes to this mixture, sauté for 3-4 minutes over medium heat, then season with salt and spices.
- 3
Step 3
In another skillet, melt the remaining butter and crack the eggs into the skillet. Cook them under a lid over low heat.
- 4
Step 4
I like it when the yolk in scrambled eggs is runny, so as soon as the egg whites set, I season the eggs with salt and ground pepper, add the sautéed mushrooms and tomatoes on top of the eggs, and serve the dish immediately. Enjoy your meal!