2020-08-13 / test@t

Scrambled eggs with feta and dried tomatoes

Eggs are not just for breakfast! Combine regular scrambled eggs with a simple salad and feta for the perfect quick and easy meal for busy days.

Ingredients

2 large handfuls of assorted salad leaves
5 dried tomatoes in olive oil
1 tbsp. l. pesto sauce
1 tbsp. l. pumpkin seeds
3 eggs
30 g feta or soft goat cheese

STEP-BY-STEP COOKING RECIPE

Step 1

1. Remove the dried tomatoes from the oil and cut into large pieces. In a bowl, combine lettuce, dried tomatoes, pumpkin seeds, and pesto sauce and toss.

Step 2

2. Preheat a nonstick skillet over medium-high heat. Break the eggs into a skillet and leave for 1–2 minutes.

Step 3

3. Begin to stir the eggs with a spatula, preventing the egg mass from grabbing. Cook over low heat until the eggs are cooked to the consistency you want (the eggs should remain moist). So that the mass does not dry out from below, you need to sometimes remove the pan from the heat, continuing to stir.

Step 4

4. Finally add mashed feta to the eggs and stir. Transfer the scramble to a plate and serve with the salad.

Cooking time

15m

Servings

Catalog