Breakfast Recipe: Basil and Tomato Egg Scramble

Ingredients for Basil and Tomato Egg Scramble:

• 3 large eggs
• 1/4 cup milk (or non-dairy alternative)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup shredded cheese (optional)

Instructions to Make Basil and Tomato Egg Scramble:

1. Whisk the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
2. Sauté the Tomatoes: Heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook for about 2 minutes or until they soften slightly.
3. Cook the Eggs: Pour the egg mixture into the skillet. Cook gently, stirring frequently to create a scramble texture.
4. Add the Basil: When the eggs are almost fully cooked but still slightly runny, add chopped fresh basil and fold it gently into the scramble.
5. Serve Warm: Top with shredded cheese if desired and serve immediately for a delicious basil-packed breakfast.

Cooking Tips for Basil Egg Scramble:

• Add a pinch of red pepper flakes for a spicy kick.
• Use plant-based milk for a dairy-free option.