Scrambled Eggs with Tomatoes and Pickles
12Min
2Servings
310Cal
VegetarianGluten freeKid friendly
Equipment
Knife
Cutting Board
Pan
Spatula
Stove
Plate
Ingredients
Main Ingredients
eggs (fresh)
4 pcs
Roman tomatoes (diced)
2 pcs
butter (softened)
15 g
pickles (chopped)
80 g
Instructions
1
Prepare vegetables
Dice tomatoes and chop pickles.
3 min
2
Melt butter
Melt butter in a pan over medium heat.
1 min
3
Cook tomatoes
Add tomatoes and cook for 2 minutes until softened.
2 min
4
Scramble the eggs
Pour in beaten eggs and scramble until just set.
4 min
5
Add pickles and serve
Stir in pickles, season lightly and serve hot.
2 min
Storage
Fridge: 1 days
Reheat: Microwave 45 seconds
Best eaten fresh. Reheating may make eggs rubbery.
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