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Scrambled Eggs with Vegetables

Scrambled Eggs with Vegetables – Forkwise recipe card (illustration, no photo yet)
BreakfastInternational⏱ 10 minServes 2Easy⚡ Five & FastGluten-freeDairy-freeDiabetic-friendlyLactose-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

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

Method

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

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
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