Scrambled eggs with diced tomatoes and mushrooms
Simple and easy to make, taste popular
Steps for Scrambled eggs with diced tomatoes and mushrooms
1
Wash the tomatoes and cut them into large pieces about 2.5cm or tear them into large pieces by hand for later use.2
Wash fresh mushrooms and cut them into 1cm square dices for use.3
Stir the eggs well and add a small amount of salty salt.4
Heat the frying pan, pour the oil, and wait for the oil to heat up, put the evenly stirred eggs into the pan. When the eggs are basically formed, break them and serve them out for later use.5
Continue to put the oil into the pan. After the oil is hot, put the chopped tomatoes and diced mushrooms into the oil pan and stir fry. When the mushrooms and tomatoes are basically stir-fried, put the stir-fried eggs into the pan and stir fry together. Add appropriate amount of salty salt, stir fry and serve the pan.