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🍳 Steamed Scrambled Eggs with Emmentaler and Tomatoes

201 kcal · 30 min · 4 servings

Ingredients

• Emmental block 100 g
• Shallots 60 g
• Olive oil 15 ml
• Cherry tomatoes 100 g
• Eggs 8 pcs.
• Milk 40 ml
• Pepper, black ground 1 pcs.
• Sea salt 0.5 tsp
• Chives, fresh 10 g
• Oil 1 tbsp

Instructions

1. 1. Cube the Emmentaler cheese roughly and place it in the mixing container.
2. 2. Insert the measuring cup and chop the cheese for 15 seconds on speed 7.
3. 3. Transfer the chopped mixture to a bowl and set it aside.
4. 4. Rinse the mixing container thoroughly.
5. 5. Peel the shallots and cut them in half.
6. 6. Place the shallots into the clean mixing container.
7. 7. Chop the shallots for 8 seconds on speed 7.
8. 8. Use a spatula to push the shallots down from the sides of the container.
9. 9. Add the olive oil.
10. 10. Remove the measuring cup from the mixing container.
11. 11. Sauté the shallots using the sauté function for 2 minutes.
12. 12. Wash the cherry tomatoes and cut them into quarters.
13. 13. Add the tomatoes, eggs, milk, pepper, salt, chives, and Emmentaler to the mixing container.
14. 14. Reinsert the measuring cup.
15. 15. Mix the ingredients for 15 seconds on speed 3 in reverse direction.
16. 16. Grease the preserving jars.
17. 17. Distribute the egg mixture evenly among the jars.
18. 18. Seal the jars tightly with cling film.
19. 19. Place the jars into the deep steam cooking insert.
20. 20. Fill the mixing container with 1 liter of water.
21. 21. Place the steam cooking insert on the device with the lid closed.
22. 22. Steam the scrambled eggs using the steam cooking function.
23. 23. Remove the jars from the steam cooking insert after cooking.
24. 24. Remove the cling film.
25. 25. Serve the scrambled eggs immediately.

Nutrition per serving

• kcal: 201
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 3 g