Scrambled eggs with tomatoes and mushrooms

Ingredients for 2 people:
- 5 eggs
- 30g of butter
- 300g of mushrooms (a mixture of field or woodland varieties)
- 2 tomatoes
- 0.5dl of cream
- 0.5dl of milk
- Salt, pepper

Preparation:
1. Boil some water and plunge the tomatoes into it for a few seconds so that you can remove the skins.
2. Refresh the tomatoes in cold water, then peel them, chop them up and remove the seeds.
3. Carefully wash the mushrooms and cut into small pieces.
4. Melt half the butter in a frying pan, add the mushrooms and leave to brown for a few minutes.
5. Add the tomatoes and continue cooking to allow the water to evaporate.
6. Beat the eggs, the cream and the milk in bowl, then season with salt and pepper.
7. Add the remaining butter to the mushrooms and tomatoes, and pour the beaten eggs over the top.
8. Mix in vigorously and leave to simmer over a low heat until it reaches the right consistency.