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🍳 Fluffy Scrambled Eggs with Ham and Tomatoes

420 kcal · 30 min · 4 servings

Ingredients

• cooked ham 100 g
• vine-ripened tomatoes 2 pcs
• parsley, fresh 10 g
• eggs 6 pcs
• salt pinch
• pepper, black ground pinch
• milk 100 ml
• butter 2 tbsp
• rye bread 4 slices

Instructions

1. 1. Cut the ham into small cubes.
2. 2. Wash the tomatoes thoroughly and dice them as well.
3. 3. Clean the parsley, pat it dry, and pluck the leaves from the stems.
4. 4. Finely chop the parsley leaves.
5. 5. Place the ham cubes, tomatoes, and parsley into a bowl.
6. 6. Add the eggs, salt, pepper, and milk to the bowl.
7. 7. Mix all ingredients in the bowl thoroughly.
8. 8. Melt the butter in a pan over medium heat.
9. 9. Pour the egg mixture into the hot pan.
10. 10. Let the egg mixture set for about 30 seconds.
11. 11. Take a spatula and push the mixture around in the pan.
12. 12. Continue scraping the mixture until it is fully set.
13. 13. Let the eggs brown slightly.
14. 14. Serve the scrambled eggs on plates.
15. 15. Serve the dish with bread.

Nutrition per serving

• kcal: 420
• Protein: 27 g · Fett/Fat: 30 g · Carbs: 22 g