Tomato and Basil Scrambled Eggs
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
- 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
Preheat oven to 425º.
Warm olive oil
In a large oven-proof nonstick fry pan, warm the olive oil over medium heat.
Add tomatoes and thyme
Add the tomatoes and thyme. Season with salt and pepper taste.
Place pan in the oven and cook for approximately 10 minutes, or until the tomatoes release their juices and have softened.
Transfer the tomato mixture to a bowl and cover to keep warm.
Meanwhile, in a large bowl, whisk together the eggs.
Add the butter to a nonstick fry pan and melt over medium-low heat.
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.
Stir in cheese
Using a rubber spatula or wooden spoon, stir in cheese and continue to fold in until the eggs are almost cooked.
Add tomatoes and basil
Add the tomatoes and basil, and stir to distribute throughout the eggs.
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.