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🍳 Mushroom Scrambled Eggs with Tomatoes and Chives

400 kcal · 30 min · 4 servings

Mushroom Scrambled Eggs with Tomatoes and Chives Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the mushrooms with a kitchen towel.
  2. 2. Slice the mushrooms.
  3. 3. Wash the tomatoes thoroughly.
  4. 4. Remove the stems from the tomatoes.
  5. 5. Dice the tomatoes into small cubes.
  6. 6. Rinse the chives.
  7. 7. Shake the chives dry.
  8. 8. Cut the chives into fine rings.
  9. 9. Crack the eggs into a bowl.
  10. 10. Season the eggs with salt.
  11. 11. Season the eggs with pepper.
  12. 12. Whisk the eggs well.
  13. 13. Heat 2 tablespoons of oil in a large pan over high heat.
  14. 14. Sauté the mushrooms for about 3 minutes until golden brown.
  15. 15. Season the mushrooms with salt.
  16. 16. Season the mushrooms with pepper.
  17. 17. Add 1 tablespoon of butter to the pan.
  18. 18. Reduce the heat to low.
  19. 19. Pour the eggs over the mushrooms.
  20. 20. Let the eggs set for about 30 seconds.
  21. 21. Move the egg mixture in the pan with a spatula.
  22. 22. Do this for about 4 minutes.
  23. 23. Fold in the diced tomatoes just before the eggs are fully set.
  24. 24. Serve the scrambled eggs on plates.
  25. 25. Sprinkle the dish with chives.
  26. 26. Serve the scrambled eggs with rye bread.

Nutrition per serving