Scrambled eggs with vegetables and cheese

Name: Scrambled eggs with vegetables and cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 2 pcs eggs; 1 pcs tomato; 1 pcs cucumber; 1 pcs lettuce leaves; 2 pcs crispbread; 50 g cream cheese; 30 g hard cheese; 1 tbsp dill; 1 tbsp oil; to taste salt; to taste ground black pepper

Scrambled eggs with the addition of tomato, cucumber, lettuce, crispbread, cream cheese, and hard cheese, garnished with dill.

Total: 15 min
Servings: 1
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 545
Protein: 26 g
Fat: 38 g
Carbs: 25 g

Ingredients

for 1 serving

eggs2 pcs
tomato1 pcs
cucumber1 pcs
lettuce leaves1 pcs
crispbread2 pcs
cream cheese50 g
hard cheese30 g
dill1 tbsp
oil1 tbsp
saltto taste
ground black pepperto taste

Method

9 steps

Wash the tomato, cucumber, and lettuce leaves. Slice the tomato and cucumber into rounds or cubes. Wash and dry the lettuce leaves.
Grate the hard cheese using a fine grater.
Heat a frying pan with oil over medium heat.
Crack the eggs into a bowl, add salt and pepper. Whisk lightly with a fork.
Pour the egg mixture into the heated pan. Fry until the eggs are set, about 3-5 minutes.
Place the cooked eggs on a plate.
Next to the eggs, arrange the sliced tomato and cucumber, lettuce leaves, and crispbread.
Top the eggs and vegetables with cream cheese and sprinkle with grated hard cheese.
Finely chop the dill and sprinkle over the dish.