Scrambled eggs with feta, tomatoes and fresh herbs

Ingredients for 4 servings:

• 6 eggs
• 2 large tomatoes
• 1 pack of feta cheese
• ½ bunch fresh herbs, e.g. flat parsley
• some vegetable fat for frying
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

in the Rhenish-Bergisch style, like from our favorite café in Leichlingen

Quarter the tomatoes and remove/seed them. Dice the feta. Finely chop the herbs. Crack the eggs into a bowl and whisk them well with a fork, seasoning with salt and pepper if desired. Heat a pan with a little vegetable oil over medium heat, add the egg mixture, and let it bubble briefly. Then spread the mixture out to form scrambled eggs. Reduce the heat slightly. Only add the feta when the scrambled eggs are almost done. Mix in the feta lightly so it doesn’t completely fall apart. When the scrambled eggs are done, add the tomato pieces and fold in briefly, just enough to heat them through. Sprinkle with the fresh herbs and serve. Enjoy!