Scrambled Eggs with Green Peppers and Tomatoes

The best recipe here is scrambled eggs with green peppers and tomatoes. These are scrambledd eggs recipes.

Scrambled Eggs with Green Peppers and Tomatoes

Ingredients:

Green peppers, tomatoes, cheese.

Preparation:

How to prepare the scrambled eggs with green peppers and tomatoes? Boil 1-2 peppers and 3-4 tomatoes for 20 minutes. At the end, add 50 g of grated cheese. Prepare the halves according to the usual recipe. When they are almost ready, add the vegetables,

stirring constantly.

How to serve:

Serve hot.

Country Scrambled Eggs

Ingredients:

Eggs (6), boiled potatoes (150g), tomatoes (4), mushrooms (100g), butter (50g), peas (100g), grated cheese (50g), salt, pepper.

Preparation:

Chop the potatoes, tomatoes and mushrooms. Melt the butter in a frying pan, add the potatoes and fry lightly, then add the tomatoes and mushrooms and finally the peas.

Whisk the eggs with salt and pepper and pour over the vegetables. Sprinkle with the grated cheese, cover and leave to cook.

How to serve:

Serve with ribs and roasted pine nuts.

Scarmbled eggs with green peppers and tomatoes on a square plate

Scrambled eggs with garlic

Ingredients:

8 eggs, 30g garlic, 80g svaiter, 1 tablespoon mustard, salt, pepper, 30g butter

Method:

Break the eggs into a bowl and whisk to scramble. Grease a preheated frying pan with butter. Place in a bain-marie and pour in the eggs. Season with salt and pepper.

When the mixture is still liquid, add the finely chopped garlic, the grated mustard and a tablespoon of mustard. Stir constantly with a wooden spoon for 10 minutes.

Transfer to a warmed serving dish. Garnish with toasted croutons (3-4 per person).

Stuffed aubergines and scrambled eggs

Ingredients:

Eggs (4), aubergines (4), butter (75g), onion (2), tomatoes (4), cooked and minced meat (450g), lemon (1), salt.

Preparation:

Halve the aubergine lengthwise. Using the tip of a knife, make an incision all around the aubergine. Season with salt and leave to rest for 20 minutes.

Slice the aubergines, add a knob of butter and place in a buttered glass dish in the preheated oven for 20 minutes.

Then scoop out the seeds with a spoon. Lightly fry the onion in butter, add the peeled tomatoes and all the flesh,

Add the lemon juice and the aubergine flesh. Stuff the aubergines and cook in the oven for a few minutes. Prepare the halves of the 4 eggs and garnish the centre of each aubergine.

A simple recipes of how to make scrambled eggs you can find here