Scrambled Eggs With Cucumber And Tomato Recipe

Name: Scrambled Eggs With Cucumber And Tomato
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 2
Cuisine: American
Ingredients: eggs: 100g; butter: 10g; cucumber: 50g; tomato: 50g

eggs butter cucumber tomato gluten free kosher low calorie low fat low salt vegetarian breakfast lunch dinner

Scrambled eggs with cucumber and tomato is a quick and healthy dish perfect for any meal of the day. Combining the soft texture of scrambled eggs with the crispness of fresh cucumber and the juiciness of tomato, this dish offers a refreshing and nutritious option.

🌎 American: Main Course

🔥 Calories 195kcal
🍗 Protein 13g
🍚 Carbs 8g
🧈 Fat 13g

🥗 Ingredients:

eggs (100g)
butter (10g)
cucumber (50g)
tomato (50g)

🍳 How to cook (2 servings):

Cooking Time: 5 minutesPreperation Time: 5 minutes

Step 1: Prepare Vegetables

Wash and dice one medium cucumber and one medium tomato. Set them aside.

Step 2: Beat the Eggs

In a bowl, beat 3-4 eggs until well mixed. Add a pinch of salt and pepper to taste.

Step 3: Cook Eggs

Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Pour in the beaten eggs and cook, stirring continuously, until they are softly scrambled.

Step 4: Combine and Serve

Once the eggs are scrambled to your liking, remove them from the heat and gently fold in the diced cucumber and tomato. Serve immediately.