Making scrambled eggs with cherry tomatoes may not seem like a common practice, since having a pool of liquid under your eggs is considered bad form. But I don’t care, because I have toast! Cooking isn’t always about doing the right thing, and this summer scramble is a perfect example. Try to find a goat milk feta cheese for this — it’s awesome!
Ingredients
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3 large eggs
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1 pinch red pepper flakes
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9 cherry tomatoes, halved
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2 tablespoons crumbled feta cheese
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1 tablespoon very thinly sliced fresh basil leaves
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1 teaspoon olive oil
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1 pinch sea salt
Directions
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Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.
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Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
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Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.
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Nutrition Facts (per serving)
| 420 | Calories |
| 33g | Fat |
| 10g | Carbs |
| 23g | Protein |
