Scrambled eggs recipe with garlic hands

As my husband says, there is scrambleThere are fried eggs. To prepare a great dish for the whole family, just throwing eggs on a hot pan is not enough. A little imagination, and the usual dish will turn into a culinary masterpiece. And to transform you need not much or little - the usual garlicTomato and zucchini.





How to make eggs Garlic arrows - a storehouse of vitamins. It's a delicacy abroad and they throw it away! Fried arrows resemble mushrooms and are prepared in two counts. And the core garlic taste is miraculously transformed during stewing.

Therefore, garlic hands are a great ingredient to make a boring breakfast or dinner spicy. In addition, arrows can be frozen for the future, added to borscht, stew and all year pamper yourself with unusual dishes.





Scrambled eggs recipe with garlic hands You can change it by adding ingredients to your taste. And tomatoes, spinach, and pieces of sausage will make this simple dish amazing.

The ingredients

• 150g garlic hands
• 1 young zucchini
• 2 tomatoes
• 4 eggs
• green
• 1 tbsp vegetable oil
• 1 tbsp butter
• salt, spices to taste

Preparation

1. Washed garlic hands dried with a paper towel. Cut in strips 3-5 cm long.
   
   
   
   
2. On a mixture of butter and vegetable oil roast the hands for 3 minutes under the lid. Don't forget to salt it.
3. Slice the zucchini in thin slices with a vegetable peel. Add them to the shooters and roast for another 2 minutes stirring constantly.
4. Meanwhile, cut the tomatoes in large cubes and add them to the pan. Stir the scrambled eggs, make two grooves in the center and put the eggs in there.
   
   
   
   
5. A little salt the eggs and cover the eggs with a lid. As soon as the squirrels are roasted and white, turn off the fire, but do not remove the lid. Wait for the yolk to drag on the film.
6. Serve the eggs with some greens. Bon appetit!
   
   
   
   

If you have garlic growing in your country, throwing out arrows is a crime! This green is an excellent addition to the first and second courses, an indispensable ingredient in omelets and salted casseroles. And the arrows themselves, roasted in oil, are quite a dish on their own.

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