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Servings Per Recipe: 1
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Wash all the vegetables and chop.
Put Olive oil in the pan and Sauté vegetables for minute or two; lightly (pinch) season it with sea salt and pepper.
In a meanwhile mix eggs in separate bowl and pour over sautéed vegetables.
Cut mushrooms in quarters or halves and add them in the sauté pan with just few drops of olive oil and pinch of sea salt. Let them sauté for minute. Take them off and serve along the scrambled eggs.
Cut tomatoes into halves, and add on the side.
Sprinkle everything with black sesame seeds and grated pecorino Romano Cheese (pecorino is sheep cheese)
Add few leaves of Mint for the kick of aroma and presentation (you can also eat mint)
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