Rating: 4.5 stars
76 Ratings
  • 5 star values: 58
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

420 calories; protein 23.1g; carbohydrates 9.7g; fat 33.1g; cholesterol 574.8mg; sodium 755.5mg. Full Nutrition
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