John Myers
Stir-fry Vegetables with Scrambled Eggs
The perfect stir-fry vegetables with scrambled eggs recipe with a picture and simple step-by-step instructions.
- 1 Zucchini
- 2 Onions
- 1 bunch Spring onions
- 1 Red Bell pepper
- 250 g Mushrooms brown
- 3 Tomatoes
- 6 Eggs
- 1 shot Milk
- 1 tbsp 8 Kräuter TK
- Salt
- Pepper
- Hot paprika powder
- Thyme
- Oregano
- Butter
- 3 tbsp Goat cream cheese
- Clean and dice the zucchini and bell pepper, cut the spring onions into rings, peel and dice the onions and sauté everything in butter.
- Clean the mushrooms, cut them into slices, dice the tomatoes and add everything to the other vegetables, season with salt, pepper, paprika powder, thyme and oregano and cook until cooked.
- Open the eggs in a large mug or bowl, slide in, add the milk and herbs, season with salt, pepper and paprika, mix well and set in a pan with melted butter while stirring over medium heat.
- Arrange the vegetables on plates, add a tablespoon of fresh goat’s cheese and serve with the scrambled eggs and ciabatta or white bread.
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