Scrambled Eggs with Mushrooms & Fried Tomatoes

[Sincerely-Food-Chef]

Ingredients

• 1 lb cremini mushrooms
• 10 eggs
• 2 cloves garlic
• 4 tomatoes
• black pepper
• extra virgin olive oil
• salt
• thyme, dried

Instructions

1. Wash and dry the fresh produce.
   • 1 lb cremini mushrooms
   • 4 tomatoes
2. Slice mushrooms. Cut tomatoes in half.
3. Preheat a large nonstick skillet over medium-high heat.
4. Peel and mince garlic.
   • 2 cloves garlic
5. Once the skillet is hot, add oil and swirl to coat the bottom.
   • 4 tsp extra virgin olive oil
6. Add mushrooms, garlic, and thyme to the skillet. Cook, stirring occasionally, until mushrooms are tender, 3-4 minutes.
   • ⅛ tsp thyme
7. Meanwhile, crack eggs into a medium bowl and season with salt and pepper; whisk to combine.
   • 10 eggs
   • ⅛ tsp salt
   • ⅛ tsp black pepper
8. Push mushrooms to the edge of the skillet and add tomatoes, cut-side down. Cook, undisturbed, until tomatoes are browned, about 3 minutes. Transfer mushrooms and tomatoes to a plate and cover with aluminum foil.
9. Return the skillet to the stove over medium heat; once hot, add oil and swirl to coat the bottom.
   • 4 tsp extra virgin olive oil
10. Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.
11. To serve, divide the scrambled eggs, mushrooms, and tomatoes between plates. Enjoy!