Serving: 2

Prep Time: 10 minutes
Cooking Time: 20 minutes


5 eggs

4 medium tomatoes, diced

15 oz frozen vegetables mix with champignons

2 tablespoons Olive oil

1 medium white onion, peeled and chopped salt and black pepper, to taste

1 bunch of parsley, chopped

How to Prepare:

In a frying pan or wok, heat the olive oil and fry the chopped white onion and frozen vegetables for 5-10 minutes until clear and caramelized.
In a bowl, mix the eggs with the salt, vegetables, pepper and onion and whisk them well.
Set the Pot on sauté mode. Add some olive oil and then heat it up and slightly pour the egg mixture.
Add in the tomatoes. Stir the eggs mixture well. Cook for 20 minutes and shake the machine halfway.
Portion the scrambled eggs into two plates and dollop each plate with the parsley. Remember that this dish should be served warm. Serve the scrambled eggs with the fresh vegetables salad.

Nutrition (Per Serving): Calories: 232; Fat: 32g; Carbohydrates: 59g; Protein: 25g