Friedhelm's scrambled eggs – mushrooms

Ingredients for 2 servings:

• 200 g mushrooms
• 1 tomato(s)
• ½ bunch chives
• 1 onion(s)
• 1 pinch(s) of oregano
• 3 m.-sized eggs
• 50 g sheep’s cheese
• Salt and pepper, from the mill
• vegetable oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with tomato and sheep’s cheese

Clean the mushrooms and cut into bite-sized pieces. Peel and finely chop the onion and fry with the mushrooms in a non-stick pan in a little vegetable oil over medium heat until translucent. Halve the tomato, cut out the stem in a wedge shape, and cut the tomato into 1 cm cubes. If you want the tomato without the skin, dip it briefly in boiling water and then peel it. Also cut the feta cheese into 1 cm cubes. Place the eggs in a bowl, beat well with salt, pepper, and oregano, and stir in ¾ of the chives. Add the tomatoes to the mushrooms and onions, fry briefly, and then stir in the eggs. Let the eggs set briefly, then sprinkle with feta cheese and let everything stand on the switched-off heat until the eggs are completely set. Divide the scrambled eggs between plates and serve sprinkled with the remaining chives. Serve with fresh bread rolls.