Scrambled eggs with tomatoes and cheese Suluguni

5 PCs пїЅ eggs

1 PCs пїЅ tomato, ., large (200 g)

3 пїЅ Suluguni cheese, slice

3-4 пїЅ parsley, sprigs

пїЅ salt to taste

пїЅ vegetable oil

Tomatoes in this recipe is the key element. Winter greenhouse tomatoes is usually hard and sour, they are hardly suitable. Need fleshy and juicy tomatoes, grown in the sun - times as such appeared on the shelves, and they are not so expensive - so we catch the moment!

First, it is necessary to clean the tomato peel. The skin went easily, thoroughly rinse the tomatoes in boiling water. In case it suddenly doesn't help, there's another way - scratch good side of tomato blunt side of the knife - the skin should go easier.

Cut into small pieces (no larger than lighters), peeled peeled tomatoes, put in the pan (leaked juice should also be in a skillet) and meanly of a small amount of vegetable oil. Simmer on high heat for 3-5 minutes until soft. Divide this mixture of eggs, throw chopped into large cubes Suluguni cheese (there he will melt and it will last) and chopped parsley. Add salt to taste and mix thoroughly. After 5-7 minutes, get this thing:

Very tasty! If you have fresh vegetables - they will be on the table very useful. If portions are large, such eggs can replace a full meal!