Scrambled eggs with zucchini and tomato

Ingredients for 2 servings:

• 1 small zucchini (approx. 200 g)
• 2 large tomatoes (approx. 300 g)
• 3 eggs
• 25 g butter
• Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Slowly melt the butter in the pan. Cut the tomatoes into fairly small cubes and add them to the pan. Simmer the tomatoes uncovered over low heat, adding a little salt. Meanwhile, finely dice the zucchini and add them to the tomatoes. Boil the tomato juices uncovered until they have reduced by half. Then simmer the vegetables uncovered over medium heat for about 5 minutes. When the zucchini begins to soften, add the eggs, let them set briefly, and then finish cooking while stirring. Season with salt to taste. We like to serve this quick and light dish with boiled potatoes, butter and salt, or with buttered bread.