Lunch
Scrambled eggs with herbs, tomatoes and mushrooms
Calorific value:
230 kcal / 962 kJ
0:30
4 portions
medium
Ingredients
- 20 g leaves of young ground elder (a wild herb, which can be substituted with basil or rocket)
- 1 bunch of salad burnet
- 1/2 bunch chives
- 6 eggs
- 4 tbsp milk
- Salt
- 1 tbsp butter
- 2 onions
- 300 g mushrooms
- 1 kg tomatoes
- 1 tbsp oil
- 1/2 tsp dried thyme
- Pepper
- 20 g leaves of young ground elder (a wild herb, which can be substituted with basil or rocket)
- 1 bunch of salad burnet
- 1/2 bunch chives
- 6 eggs
- 4 tbsp milk
- Salt
- 1 tbsp butter
- 2 onions
- 300 g mushrooms
- 1 kg tomatoes
- 1 tbsp oil
- 1/2 tsp dried thyme
- Pepper
preparation
step 1/3
Finely chop the herbs and onions. Slice the mushrooms. Dice the tomatoes.
step 2/3
Whisk the eggs, milk and herbs together in a bowl and season with salt. Melt the butter in a pan and add the mixture from the bowl. As soon as it starts to thicken, roughly break up using a spatula.
step 3/3
In another pan, heat the oil and sweat the onions until translucent. Add the mushrooms and continue to cook for around 3 minutes. Add the tomatoes and simmer, uncovered, for approx. 5 minutes. Season with salt, pepper and thyme. Drain some of the liquid if necessary. Serve alongside the scrambled eggs.
