Name: Scrambled Eggs with Mushrooms & Fried Tomatoes
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 15 eggs; 3 cloves garlic; 6 tomatoes; black pepper; extra virgin olive oil; salt; thyme, dried

Scrambled Eggs with Mushrooms & Fried TomatoesScrambled Eggs with Mushrooms & Fried Tomatoes — a 20-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

15 eggs

3 cloves garlic

6 tomatoes

black pepper

extra virgin olive oil

salt

thyme, dried

Instructions

Wash and dry the fresh produce.

Slice mushrooms. Cut tomatoes in half.

Preheat a large nonstick skillet over medium-high heat.

Peel and mince garlic.

Once the skillet is hot, add oil and swirl to coat the bottom.

Add mushrooms, garlic, and thyme to the skillet. Cook, stirring occasionally, until mushrooms are tender, 3-4 minutes.

Meanwhile, crack eggs into a large bowl and season with salt and pepper; whisk to combine.

When mushrooms are done remove to a plate and cover with aluminum foil. Add tomatoes, cut-side down, to the skillet and cook, undisturbed, until tomatoes are browned, about 3 minutes. Transfer tomatoes to the plate with the mushrooms and cover.

Return the skillet to the stove over medium heat; once hot, add oil and swirl to coat the bottom.

Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.

To serve, divide the scrambled eggs, mushrooms, and tomatoes between plates. Enjoy!

Open this recipe in Flambette