Name: Herb scrambled eggs with tomatoes and mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Cuisine: German
Ingredients: 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; 2 onions; 300 g mushrooms; 1 kg tomatoes; 1 tbsp. oil; salt; pepper; ½ tsp chopped thyme

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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
1 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.