Herb scrambled eggs with tomatoes and mushrooms

Enjoy your food – with our delicious alkaline recipes for breakfast, lunch and dinner.

Breakfast

Lunch

Lentil spread with mushrooms Broccoli quiche
Ingredients for the scrambled eggs:
  • 20 g ground elder (a weed growing wild, which can be replaced by basil or rocket)
  • 1 bunch of salad burnet
  • ½ bunch chives
  • 6 eggs
  • 4 tbsp. milk
  • salt
  • 1 tbsp. butter
Ingredients for the tomatoes and mushrooms:
  • 2 onions
  • 300 g mushrooms
  • 1 kg tomatoes
  • 2 tbsp. oil
  • salt
  • pepper
  • ½ tsp chopped thyme
Calorific values:

Recipe for 4 portions

Calorific values per portion: 230 kcal/962 kJ

Finely chop herbs and onions. Slice the mushrooms. Dice tomatoes. Whisk eggs and milk with herbs in a bowl and season with salt. Melt butter in a pan and add the egg and milk mixture. As soon as it starts to thicken, roughly break up with a spatula. In another pan, heat some oil, fry the onions until transparent, add the mushrooms and sauté for approx. 3 mins. Add tomatoes and leave to cook uncovered for approx. 5 mins. Season with salt, pepper and thyme. If necessary, drain away any liquid. Serve along with the scrambled eggs.

Dinner