Scrambled Eggs with Vegetables

Name: Scrambled Eggs with Vegetables
Yield: 2 servings
Ingredients: Oil; 2 medium tomatoes, chopped; 1 medium cucumber, chopped; 2 pinches salt; 3–4 eggs; ½ small onion, chopped

serves 2

Ingredients

Oil
2 medium tomatoes, chopped
1 medium cucumber, chopped
2 pinches salt
3–4 eggs
½ small onion, chopped

Steps

Heat a frying pan over medium heat, and add oil.
Add tomato and cucumber to the pan. Cook for 2 minutes, stirring occasionally. Add salt.
Beat the eggs with the onion and additional salt if desired. Transfer mixture to the pan.
Cook eggs and vegetables, turning every 30 seconds until cooked to taste.
Serve.

More recipes with tomatoes, cucumber, eggs or onion

Adapted from “Scrambled Eggs with Vegetables” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.