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:
- Whisk the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- 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.
- Cook the Eggs: Pour the egg mixture into the skillet. Cook gently, stirring frequently to create a scramble texture.
- 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.
- 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.
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