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Chef John's Summer Scrambled Eggs

Rated as 4.73 out of 5 Stars
56k

"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

10 m servings 420
Original recipe yields 1 servings (1 serving)

Directions

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  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.

Nutrition Facts


Per Serving: 420 calories; 33.1 9.7 23.1 575 755 Full nutrition

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Reviews

Read all reviews 50
  1. 62 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I tried this recipe and it was great. I fixed the tomato water problem. I had a hand colander and gently slide it into the colander. Once the water dripped through slide it back on the skille...

Most helpful critical review

Breakfast was kind of a bust today for hubby. He couldn't eat the eggs at all. I liked this well enough to eat but not something I would repeat. The cherry tomato/egg/basil mixture didn't rea...

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I tried this recipe and it was great. I fixed the tomato water problem. I had a hand colander and gently slide it into the colander. Once the water dripped through slide it back on the skille...

Just tried it. Didn't have the fresh basil or Feta cheese but had some blended cheese and the tomatoes. Came out tasting great and the time to cook helped me not overcook them.

Made it just like the recipe! Excellent. I will probably cut the tomatoes in half next time, but loved it,

I tried this recipe two days in a row. The first day I forgot to add the feta, tomatoes, and basil until after the eggs were cooked. Still turned out delicious! The second day I only had canned ...

so simple and delicious! I substituted pecorino romano cheese because I don't like feta. Definitely needed to add more than I did, but that was my choice. Also used roma tomatoes because that's ...

This is an outstanding and simple breakfast. Stirred mine just like Chef John.

Personally prefer the sheep's milk feta from Bulgaria. Get it at an ethnic store. If they don't have the Bulgarian then Feta from Komotini, Greece or Dodonis, Greece is just as good. Maybe ev...

I have been making this for years, I use whatever cheese I have in the frig, but feta makes it special. It is also really good w/fresh oregano. Cherry tomatoes are excellent, but any chopped t...

I have been eating egg, tomatoe, feta omelets for years to cure the occasional hangover... and it tastes great as well.