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🍝 Noodle Scrambled Eggs with Tomato Salad

342 kcal · 30 min · 4 servings

Noodle Scrambled Eggs with Tomato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cook the noodles in plenty of salted water according to the package instructions until al dente.
  2. 2. Wash the tomatoes thoroughly.
  3. 3. Cut the tomatoes in half.
  4. 4. Remove the hard stem ends from the tomatoes.
  5. 5. Cut the tomatoes into narrow wedges.
  6. 6. Peel the onion.
  7. 7. Dice the onion finely.
  8. 8. Place the diced onion and the tomatoes into a bowl.
  9. 9. Pour 5 tablespoons of oil into a small bowl.
  10. 10. Add balsamic vinegar to the oil mixture.
  11. 11. Add honey to the bowl.
  12. 12. Season the mixture with salt.
  13. 13. Season the mixture with pepper.
  14. 14. Whisk all ingredients for the dressing well together.
  15. 15. Pour the dressing over the tomato and onion mixture.
  16. 16. Wash the chives.
  17. 17. Shake the chives dry.
  18. 18. Cut the chives into small rings.
  19. 19. Grate the Parmesan finely.
  20. 20. Place the grated cheese into a bowl.
  21. 21. Add the eggs to the bowl with the cheese.
  22. 22. Add the milk to the bowl.
  23. 23. Whisk the cheese, eggs, and milk well together.
  24. 24. Season the egg mixture with salt.
  25. 25. Season the egg mixture with pepper.
  26. 26. Grate some nutmeg directly into the egg mixture.
  27. 27. Heat the remaining oil in a non-stick pan.
  28. 28. Pour the egg mixture into the hot pan.
  29. 29. Cook the eggs at medium heat until they set.
  30. 30. Stir the eggs gently and repeatedly while cooking.
  31. 31. Drain the cooked noodles.
  32. 32. Let the noodles drain well.
  33. 33. Add the chive rings to the noodles.
  34. 34. Mix the noodles with the chive rings into the scrambled eggs.
  35. 35. Serve the noodle scrambled eggs together with the tomato salad.

Nutrition per serving