How to make fresh tomato scrambled egg pie

Under the torture of scorching heat, you have no motivation to cook? Fresh and tender tomato scrambled egg pie is a dish that can be prepared in less than half an hour. It only needs to be boiled in water, so you don’t have to worry about sweating while cooking. To make this fresh and tender tomato scrambled egg pie, you only need to focus on selecting fresh ingredients and preparing seasonings to make it delicious.

1. Crush the eggs, stir into a uniform egg liquid, add appropriate amount of salt (the only salt in the whole process)

2. Put a little oil in the pan (a non-stick pan will do). Pour in egg liquid and fry into omelette. Use low heat, low heat, low heat here. The fried pancake is tender and not overcooked.

3. Place the omelet on a plate, and then use a knife to cut it into small pieces. (Divide into small pieces so that the taste of tomato juice and eggs blend perfectly, and it is also convenient to eat)

4. Chop the fresh and soft tomatoes and put them directly into the pan where you have just fried the eggs. Cook over medium-low heat until the juice comes out and the tomatoes become a paste. (The picture shows when it was just put into the pot)

5. Pour the tomato paste on the omelette and add leaves for decoration. (I just put a coriander leaf in it haha)

In fact, although cooking by yourself is a little troublesome, it is more economical and affordable. The method of making fresh tomato scrambled egg pie is simple, the ingredients are ordinary, and it is suitable for ordinary families.