Scrambled eggs on a plate topped with tomatoes and basil next to slices of bacon

Breakfast

Tomato and Basil Scrambled Eggs

4 Servings

Prep time: 5 min | Cook time: 10 min

Diet Style

GF
KF
LC
SC
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife or Paring Knife
  • Mixing Bowl
  • Large Oven-Proof Nonstick Frying Pan
  • Rubber Spatula or Wooden Spoon
  • Whisk

Ingredients

  • 1 Teaspoon Olives
  • 1 Cup Cherry or Grape Tomatoes, Halved
  • 1 Tablespoon Fresh Thyme
  • Kosher Salt and Freshly Ground Pepper to taste
  • 8 Eggs
  • 1 Tablespoon Butter, unsalted
  • ¼ Cup Parmesan Cheese
  • 1 Tablespoons Chopped Fresh Basil

Directions

  1. Preheat Oven

    Preheat oven to 425 degrees.

  2. Warm Olive Oil

    In a large oven-proof nonstick fry pan, warm the olive oil over medium heat.

  3. Add Tomatoes and Thyme

    Add the tomatoes and thyme. Season with salt and pepper taste.

  4. Cook

    Place pan in the oven and cook for approximately 10 minutes, or until the tomatoes release their juices and have softened.

  5. Transfer

    Transfer the tomato mixture to a bowl and cover to keep warm.

  6. Whisk Eggs

    Meanwhile, in a large bowl, whisk together the eggs.

  7. Melt Butter

    Add the butter to a nonstick fry pan and melt over medium-low heat.

  8. Cook Eggs

    When the butter is hot, add the egg mixture to the pan, whisk while they cook until they just begin to set, and you begin to see curds forming.

  9. Stir in Cheese

    Using a rubber spatula or wooden spoon, stir in cheese and continue to fold in until the eggs are almost cooked.

  10. Add Tomatoes and Basil

    Add the tomatoes and basil. And stir to distribute throughout the eggs.

  11. Plate

    Place the eggs on a serving platter or on individual plates just before they look done. (The residual heat of the eggs will continue to cook them).

  12. Serve

    Serve immediately.