Tomato and mozzarella scrambled eggs

Ingredients for 2 servings:

• 3 tomatoes
• 125 g mozzarella or Gouda
• ½ bunch chives or parsley
• 4 eggs
• 75 ml cream or milk
• Salt and pepper from the mill
• 20 g butter
• basil leaves
• Lemon pepper to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, wholesome, healthy, vegetarian

Wash the tomatoes, peel them if desired, and slice them. Drain the mozzarella, then slice them, or use young Gouda cheese. Wash the chives or parsley, then slice them. Whisk the eggs with the cream or milk. Season generously with salt and pepper. Add the chives or parsley. Heat the butter in a large pan (or in two pans). Pour in the egg mixture and let it set slowly. Shake the pan slightly and use a wooden spatula to slowly push the set egg from the edges to the center. Place the tomato slices on top of the scrambled eggs, add the mozzarella and basil leaves (or chives or parsley leaves), and cook covered over low heat for about 5 minutes. Finally, season with lemon pepper if available, otherwise with black pepper.