Chef John's Summer Scrambled Eggs recipe

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Ingredients

3 large eggs
1 pinch red pepper flakes
9 cherry tomatoes, halved
2 tablespoons crumbled feta cheese
1 tablespoon very thinly sliced fresh basil leaves
olive oil
1 pinch sea salt

Nutrition Info

419.7 calories
carbohydrate: 9.7 g
cholesterol: 574.8 mg
fat: 33.1 g
fiber: 2 g
protein: 23.1 g
saturatedFat: 9.4 g
servingSize: -
sodium: 755.5 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.

  2. Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.

  3. Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.

Recipe Yield

1 serving

Recipe Note

Cooking isn't about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don't care;I have toast. Try to find a goat milk feta cheese for this;it's awesome!

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