Scrambled Eggs with Mushrooms & Fried Tomatoes

Directions

1. Wash and dry all fresh produce.
2. Slice the mushrooms and cut the tomatoes in half.
3. Heat a nonstick skillet over medium-high heat.
4. Peel and mince the garlic.
5. Once the skillet is hot, add oil and swirl to coat the bottom.
6. Add the mushrooms, garlic, and thyme; cook, stirring occasionally, until the mushrooms are tender, about 3–4 minutes.
7. Crack the eggs into a medium bowl, season with salt and pepper, and whisk to combine.
8. Push the mushrooms to the edge of the skillet and add the tomato halves, cut-side down; cook undisturbed until browned, about 3 minutes. Transfer the mushrooms and tomatoes to a plate and cover with foil.
9. Return the skillet to the stove over medium heat, add oil to coat the bottom, and swirl.
10. Pour the egg mixture into the skillet and scramble until no longer runny, using a combination of stirring and flipping to bring in all the edges.
11. Divide the scramble, mushrooms, and tomatoes between plates and serve.