Tomato and Egg Scramble

Instructions

1. Step 1

   Dice the tomato on the cutting board with the chef's knife into small, even pieces.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the egg and salt in the mixing bowl and beat with the whisk until the mixture is uniform.

   Ingredients used: 4.0 piece Egg, 2.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in the skillet over medium heat, then add the diced tomato and sauté for 3 minutes until softened and juicy.

   Timer: 3 min (scalable)

   Ingredients used: 15.0 ml Olive Oil, 300.0 gr Tomato

   Cookware: cutting board, skillet — medium heat

4. Step 4

   Pour the beaten egg mixture from the mixing bowl into the skillet and scramble with the spatula over medium-low heat for 4 minutes, folding gently until the eggs are fully set with no runny portions.

   Timer: 4 min (scalable)

   Cookware: mixing bowl, skillet — medium-low heat, spatula