Scrambled Eggs with Vegetables
Scrambled eggs with tomato and cucumber is a quick pan dish that needs only a handful of cheap ingredients. The cucumber is the surprise, since it is rarely cooked, and it stays slightly crisp while the tomato softens into the eggs. Raw onion beaten into the eggs adds a sharp edge. Turning the mixture every 30 seconds keeps the curds small and tender.
Instructions
Set a frying pan over medium heat and add a little oil.
Add the chopped tomatoes and cucumber to the pan. Cook for 2 minutes, stirring now and then, then season with a pinch of salt.
Beat the eggs in a bowl with the chopped onion. Add more salt if you like, then pour the mixture into the pan.
Keep cooking the eggs and vegetables together, turning them over every 30 seconds. Stop when the eggs are set to your liking, whether soft or firm.
Serve straight from the pan. If you prefer, you can fry the eggs and the vegetables separately and combine them on the plate.
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