Acid-base test
Lunch
Lunch

Scrambled eggs with herbs, tomatoes and mushrooms

Calorific value: 230 kcal / 962 kJ
0:30
4 portions
medium
Ingredients
  • 20 g leaves of young ground elder (a wild herb, which can be substituted with basil or rocket)
  • 1 bunch of salad burnet
  • 1/2 bunch chives
  • 6 eggs
  • 4 tbsp milk
  • Salt
  • 1 tbsp butter
  • 2 onions
  • 300 g mushrooms
  • 1 kg tomatoes
  • 1 tbsp oil
  • 1/2 tsp dried thyme
  • Pepper
  • 20 g leaves of young ground elder (a wild herb, which can be substituted with basil or rocket)
  • 1 bunch of salad burnet
  • 1/2 bunch chives
  • 6 eggs
  • 4 tbsp milk
  • Salt
  • 1 tbsp butter
  • 2 onions
  • 300 g mushrooms
  • 1 kg tomatoes
  • 1 tbsp oil
  • 1/2 tsp dried thyme
  • Pepper
preparation
step 1/3

Finely chop the herbs and onions. Slice the mushrooms. Dice the tomatoes.

step 2/3

Whisk the eggs, milk and herbs together in a bowl and season with salt. Melt the butter in a pan and add the mixture from the bowl. As soon as it starts to thicken, roughly break up using a spatula.

step 3/3

In another pan, heat the oil and sweat the onions until translucent. Add the mushrooms and continue to cook for around 3 minutes. Add the tomatoes and simmer, uncovered, for approx. 5 minutes. Season with salt, pepper and thyme. Drain some of the liquid if necessary. Serve alongside the scrambled eggs.

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