Scrambled eggs with mushroom and tomato
Pleurotus eryngii has thick meat, crisp and tender texture, and has the effects of removing fat and lowering blood pressure, lowering cholesterol, digesting digestion, and improving immunity.
Recipe Recommendations
- tomato one
- Pleurotus eryngii one
- eggs two
- vegetable oil two spoonfuls
- salt a teaspoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled eggs with mushroom and tomato
1
Ingredients: 1 tomato; 1 apricot mushroom; 2 eggs
2
Cut the tomatoes into small pieces, slice the apricot mushroom
3
Knock the eggs into the bowl
4
Beat eggs evenly
5
Sit in the pan and heat up about two spoonfuls of oil
6
Put it into oil pan and stir-fry it well, serve it out and set aside
7
Pour the tomatoes into the pan, but I didn't add more oil
8
Stir fry the tomatoes and add the apricot mushroom slices
9
placed eggs
10
1 teaspoon of salt
11
Add a little water and cook briefly
12
Remove the pan and load the plate