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🍽️ Fluffy Scrambled Eggs with Fresh Tomatoes

241 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 2 tbsp milk
• salt
• pepper (from the mill)
• 4 tomatoes
• 1 tbsp butter
• 2 tbsp chive rings

Instructions

1. 1. Whisk the eggs thoroughly with two tablespoons of water and the milk in a bowl.
2. 2. Season the egg mixture generously with salt and pepper.
3. 3. Wash the tomatoes thoroughly under running water.
4. 4. Remove the hard stem ends from the tomatoes.
5. 5. Cut the tomatoes into small wedges or cubes.
6. 6. Arrange the tomato pieces on a serving plate.
7. 7. Season the tomatoes as well with a pinch of salt and pepper.
8. 8. Heat the butter in a non-stick pan over medium heat.
9. 9. Pour the egg mixture into the hot pan.
10. 10. Reduce the heat to low and stir the eggs slowly until they begin to set.
11. 11. Push the egg mixture together in the pan until the scrambled eggs are creamy and fully cooked.
12. 12. Place the finished scrambled eggs on the plate next to the tomatoes.
13. 13. Garnish the dish with freshly chopped chives.
14. 14. Serve the scrambled eggs immediately while warm.

Nutrition per serving

• kcal: 241
• Protein: 15 g · Fett/Fat: 17 g · Carbs: 6 g