Veggie feta scramble on Dinkel toast

• 3 eggs
• 100 g mushrooms, sliced
• ⅓ green pepper (~70 g), diced
• 80 g cherry tomatoes, halved
• 30 g feta, crumbled
• 1 slice cheese (~20 g, e.g. Gouda)
• 2 slices Dinkel toast
• 1 tsp olive oil
• Pinch of salt (feta is salty), ¼ tsp black pepper, ¼ tsp chilli flakes or paprika (optional)

Steps

1. Heat oil in a small non-stick pan, medium-high. Brown the mushrooms undisturbed 2 min, then stir 1–2 min.
2. Add pepper, 2 min. Add tomatoes, 1–2 min until they start to burst. Season.
3. Beat the eggs. Turn to medium-low, pour over the veg, stir slowly ~2 min. Take off the heat while still slightly wet.
4. Fold in the feta.
5. Lay the cheese on the hot toast and pile the scramble on top so it melts.