Scrambled Eggs With Cherry Tomatoes And Sautéed Mushrooms Recipe

Preparation of Ingredients

1. Begin by washing the cherry tomatoes and mushrooms under cold running water. Cut the cherry tomatoes into halves and slice the mushrooms into thin pieces. Crack the eggs into a bowl, and lightly beat them with a pinch of salt and pepper to taste. Prepare your cooking station by having the cooking oil or butter at hand.

Cooking the Dish

1. Heat a non-stick frying pan over medium heat and add the cooking oil or butter. Once hot, add the sliced mushrooms to the pan, sautéing them until they are golden brown and have released their moisture. 2. Add the halved cherry tomatoes to the pan, and cook for an additional 2-3 minutes, allowing them to soften slightly but still retain some of their freshness. 3. Reduce the heat to low, and pour the beaten eggs over the mushrooms and tomatoes in the pan. Let the eggs sit without stirring for a few seconds, then gently stir and fold the egg mixture until the eggs are softly scrambled and just set. Avoid overcooking to maintain a tender and moist texture. 4. Serve immediately while hot, garnishing optionally with fresh herbs or a sprinkle of cheese for added flavor.