Chef John's Summer Scrambled Eggs
Ingredients10 m servings 420 cals
- Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
- 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.
Per Serving: 420 calories; 33.1 g fat; 9.7 g carbohydrates; 23.1 g protein; 575 mg cholesterol; 755 mg sodium. Full nutrition
ReviewsRead all reviews 47
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 eating egg, tomatoe, feta omelets for years to cure the occasional hangover... and it tastes great as well.