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🍳 Mushroom Scrambled Eggs on Flatbread

385 kcal · 30 min · 4 servings

Ingredients

• 100 g brown mushrooms
• 100 g oyster mushrooms
• 1 small onion
• 3 sprigs thyme
• 5 eggs
• 5 tbsp milk (3.5% fat)
• 1.5 tsp tomato paste
• salt
• pepper
• 2 tsp rapeseed oil
• 1 tbsp sesame seeds
• 160 g tomatoes (2 tomatoes)
• 350 g flatbread (1 flatbread)

Instructions

1. 1. Rinse the mushrooms carefully under running water.
2. 2. Remove the tough stem ends of the mushrooms.
3. 3. Slice the mushrooms thinly.
4. 4. Rinse the oyster mushrooms briefly.
5. 5. Remove the tough parts of the oyster mushrooms.
6. 6. Divide the oyster mushrooms into bite-sized pieces.
7. 7. Peel the onion.
8. 8. Dice the onion finely.
9. 9. Wash the thyme.
10. 10. Shake the thyme dry.
11. 11. Pluck the thyme leaves from the stems.
12. 12. Whisk the eggs in a bowl.
13. 13. Pour the milk into the eggs.
14. 14. Add the thyme to the egg and milk mixture.
15. 15. Stir in the tomato paste.
16. 16. Season the egg mixture with salt.
17. 17. Season the egg mixture with pepper.
18. 18. Whisk all ingredients for the egg mixture well.
19. 19. Heat the oil in a non-stick pan.
20. 20. Add the diced onions to the hot pan.
21. 21. Sauté the onions.
22. 22. Add the mushrooms to the onions.
23. 23. Fry the mushrooms.
24. 24. Wait until the water from the mushrooms has evaporated.
25. 25. Pour the egg mixture over the mushrooms.
26. 26. Let the scrambled eggs set over low heat.
27. 27. Use a spatula to pull the egg mixture from the edge to the center.
28. 28. Repeat this pulling motion several times.
29. 29. Sprinkle sesame seeds over the scrambled eggs.
30. 30. Wash the tomatoes.
31. 31. Cut out the stem ends of the tomatoes in a wedge shape.
32. 32. Cut the tomatoes into quarters.
33. 33. Cut the flatbread into quarters.
34. 34. Halve the flatbread quarters crosswise.
35. 35. Place the scrambled eggs on the flatbread.
36. 36. Place the tomato quarters on top.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 46 g