The simplest and at the same time popular dish that can be prepared for breakfast is scrambled eggs. Eggplant and tomato scrambled eggs are one of the many different cooking options for this dish.
Throughout the centuries, scrambled eggs have been considered a good foundation for a full breakfast. It is always easy to cook it, and depending on your preference, you can pamper your family with fried eggs, a chatterbox and a mixed dish. You can supplement the classic version with a variety of ingredients, ranging from vegetables with meat to fruits and berries.
During the period of ripening and harvesting of vegetables, eggplants and tomatoes become especially relevant, which I propose to use for cooking. In addition to the extraordinary taste, scrambled eggs have a rather beautiful appearance, which is important for a meal. Because an appetizing dish always creates a good mood and gives you a boost of vivacity for the whole day.
The only "correct" recipe for how to fry eggs does not exist. There is a general technology for its preparation, which is as follows. The fried eggs are cooked in oil in a preheated pan, where eggs are broken, salted and brought to readiness. The yolk can be left liquid, or you can wait until it hardens. To prepare the scrambled eggs, beat the eggs and salt, pour into a pan and fry until the mass thickens.
- Calorie content per 100 g - 130 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Eggplant - 1 pc.
- Tomatoes - 2 pcs.
- Eggs - 2 pcs.
- Dill greens - a small bunch
- Garlic - 1 clove
- Hard cheese - 50 g
- Salt to taste
- Refined vegetable oil - for frying
Cooking scrambled eggs with eggplant and tomatoes
1. Wash the eggplants, wipe with a paper towel and cut into rings, which are divided into 4 parts. Although you can leave them in circles, do it at your discretion.
If you feel bitterness in the eggplant, then get rid of it. Place the eggplant slices in a colander (sieve) and season with salt. Cover with a small press and set aside for 30 minutes. Then you will find droplets on the eggplant, this is the bitterness, which rinse with running water and dry the vegetable.
2. Wash the tomatoes and cut into cubes and half rings.
3. Peel and finely chop the garlic, wash and chop the dill.
4. Pour vegetable oil into a frying pan and heat. Then send the eggplant to fry. When they turn golden, add garlic to them.
5. Eggplants use a lot of oil when frying, which makes them more nutritious. If you want the eggplants to absorb less oil, then after frying, place them on a plate with a paper napkin that will take away the remaining fat, and then return to the pan.
6. Add tomatoes to the eggplants, which are lightly sautéed.
7. In the meantime, prepare the eggs. Beat them into a plate, add grated cheese, chopped herbs and salt.
8. Stir the egg mass until smooth.
9. Pour the beaten eggs over the vegetables over medium heat until thickened. You can also season the eggs with different spices (black and red pepper, oregano, marjoram, cumin, paprika, sage) or sprinkle with fresh herbs (basil, cilantro, parsley, chives).
Serve the cooked eggs with eggplant and tomatoes with freshly cut vegetable salad. Additionally, before serving, you can season the dish with mayonnaise or ketchup.
P. S. Using the same recipe, you can cook scrambled eggs in the oven or multicooker.
Video recipe for scrambled eggs with tomatoes, onions, eggplant, zucchini and sausage:
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