Try scrambled eggs with tomatoes and zucchini.

Zucchini contains more nutrients such as vitamin C and glucose, especially calcium. Zucchini is also a very suitable vegetable for autumn.

Fried zucchini with tomatoes and eggs tastes better than meat. Tomatoes are also vegetables that are especially suitable for autumn. Eggs can also supplement protein. Stir-frying together is nutritious and delicious, and it can also dispel autumn dryness and increase appetite.

Ingredients: 2 zucchini, 2 tomatoes, 2 eggs, proper amount of oil and salt, 1 root onion, 2 cloves of garlic.

1. Cut the zucchini in half, and then slice it with a knife. Don't be too thin. It's too thin and easily broken when burned, just a little thicker than coins.

2. Knock the eggs into the bowl and stir them evenly, so that the egg white and yolk are fully blended together, and the tomatoes are pedicled and then cut into pieces.

3. Add oil to the pot, heat it, pour in the egg liquid, spread it out, stir fry the egg into pieces when the egg liquid is slightly solidified, and take out the egg pieces for later use.

4. Add a little oil to the pot, add chopped green onion and garlic slices and stir-fry until fragrant, then add tomatoes and stir-fry to collect juice. Add zucchini slices, stir fry together, stir fry zucchini slices until slightly soft.

5. Add scrambled egg pieces, add salt, stir fry quickly and evenly on the fire, turn off the fire, and a plate of zucchini and tomato scrambled eggs with various colors and flavors will be ready.