Tomato and Egg Spring Skillet Recipe

In a bowl, crack the eggs and whisk them lightly with a pinch of salt, ground paprika, and Italian herbs to taste. Add the chopped parsley and dill to the eggs for a fresh flavor boost.

Cook the Eggs:

Push the vegetables to the side of the skillet and add the butter. Once the butter melts, pour the egg mixture into the skillet and let it cook for 2-3 minutes.

Gently stir the eggs to scramble them, mixing them with the vegetables as they cook through.

Add the Cheese:

Sprinkle the grated cheese and mozzarella over the eggs and let it melt, stirring gently until the cheese is well incorporated and everything is melted together.

Final Touches:

Taste and adjust the seasoning with more salt, paprika, or herbs if needed.

Garnish with extra fresh parsley and dill for a burst of color and flavor.

Serve:

Serve the dish hot, either as a light main course or with a side of crusty bread to soak up the delicious juices.

Serving Tips:
This dish pairs well with a light salad or a side of roasted vegetables.

You can also add a dollop of sour cream or Greek yogurt on top for an extra creamy touch.

This easy and cheap recipe is not only flavorful but also full of fresh spring ingredients, perfect for a light and satisfying meal! Enjoy!