Mushroom Scramble on Flatbread

Ingredients

• 100 g brown button mushrooms
• 100 g oyster mushrooms
• 1 small onion
• 3 stems thyme
• 5 eggs
• 5 tbsp Milk (3.5% fat)
• 1.5 tsp tomato paste
• Salt
• Pepper
• 2 tsp Rapeseed Oil
• 1 tbsp Sesame seeds
• 160 g tomatoes (2 tomatoes)
• 350 g flatbread (1 flatbread)

Instructions

1. 1.

   Wash and clean the button mushrooms, then slice thinly.

2. 2.

   Briefly wash the oyster mushrooms, clean them, and cut in half or quarters if desired.

3. 3.

   Peel the onion and dice finely.

4. 4.

   Rinse thyme, shake dry, and pluck the leaves off the stems.

5. 5.

   Whisk eggs, milk, thyme, and tomato paste together; season with salt and pepper.

6. 6.

   Heat oil in a non-stick pan. Sauté onion cubes until translucent. Add mushrooms and cook until liquid evaporates.

7. 7.

   Pour egg mixture over the mushrooms and let it set on low heat, stirring occasionally with a spatula from edge to center while sprinkling sesame seeds midway.

8. 8.

   Wash tomatoes, cut off stems, and quarter them.

9. 9.

   Cut flatbread into quarters and then crosswise halves. Arrange the mushroom scramble and tomato quarters on top.