Mushroom, tomato, egg scramble!

Recipe: 

2 eggs, one tomato, 1/2 cup mushrooms, 2 tsp olive oil. Optional: tsp of soy sauce. 

Cut up the tomato and mushrooms. Put olive oil in the pan, heat up for 2 minutes. Sautee mushrooms and tomatoes until soft. Then crack in two eggs and “scramble” the mixture by stirring it with a spatula or spoon. If you want it with soy sauce, pour some soy sauce on top of the scramble while it’s cooking and scramble again to mix the soy sauce in. If not, just take out the scramble once the egg looks fully cooked and not runny. Enjoy! 

Flounder with onions, tomatoes and lemon spice

Flounder with garlic, onions, tomatoes, and lemon spice. Put olive oil in a pan with mashed garlic for a couple seconds. Once the oil bubbles, saute the onions until it softens. Then put in chopped tomatoes. If you are too lazy (like me) pour in tomato paste instead. Rub lemon spice onto the flounder, lower the heat to medium or low and place on top of the onion, tomato mixture. Cook thoroughly preferably until onions begin to brown or until fish is done.

Rice with tomatoes, eggs and peanuts marinated in meat sauce

My mom told me about this easy chinese recipe that includes rice with Tomatoes, eggs and (optional) peanuts in meat sauce.

Recipe: 2 cups of rice, 2 cups water, 2 eggs, 2 tomatoes, 2 tbs olive cooking oil. Cook the rice in a rice cooker if you can or get instant rice and cook it in a pan. Chop the tomatoes and sauté them in 1 tbs of oil in a separate pan, then when it becomes soft, put in another tablespoon of oil and the 2 eggs and swirl them around the tomatoes until it’s solidifies.If you cook the rice separately from the eggs and tomatoes, then continue cooking them separately until they are ready.

If the rice has already been cooked but is just leftovers from the fridge, cook the tomatoes first in a tbs of oil, put the eggs on top and cook for a couple mins. Then put the rice in with the tomatoes and eggs and cook until all is soft and the eggs solidified. I put some peanuts on top that’s been marinated in meat sauce but you don’t have to do it if you don’t want to.

Mushroom, Tomato, Onion Omelet

I decided to make a mushroom, tomato, and onion omelet for breakfast! First thing’s first.

Recipe:

One box of mushrooms, one onion, one tomato, two eggs, one cup of water.

In a 10” omelet pan, saute mushrooms in water. Remove mushrooms from pan, drain water and set aside. Chop up tomato and onions and saute. After the onions begin to start browning slightly, put mushrooms back into the pan and sautee together. Take off stove and set aside. Then take two eggs, beat lightly and pour into pan. When edges begin to set, lift egg mixture with spatula allowing uncooked mixture to flow under omelet. When omelet is set, yet still moist on surface, cover half of omelet with mushroom, tomato, and onion. Fold in half; slide onto warm serving plate. Add ketchup and cheese if you’d like. Have fun!

Couscous with tomatoes and mozzarella cheese

Here's a dish that is great for summer time and is a "California" cuisine. It includes couscous, freshly chopped tomatoes, fresh mozzarella cheese, and balsamic vinegar. If you want, you can also add mint leaves for a fresher taste. Although there is a link to a recipe I followed on my picture, I strayed a little bit from it by using actual tomatoes, foregoing the olives, chicken broth, and green onions for a less caloric dish.

http://www.astray.com/recipes/?show=Balsamic%20couscous%20salad%20with%20sun-dried%20tomatoes%20and%20olives