Tomato Basil Scrambled Eggs
These Tomato Basil Scrambled Eggs take your average scrambled eggs up a notch or two. They’re loaded with sweet delicious pan-roasted heirloom cherry tomatoes, fresh basil and a wee bit of Parmesan cheese.
In my opinion, this is the best way to make scrambled eggs. They’re light, fluffy and flavorful and tossed generously with fresh herbs and baby heirloom tomatoes. Great for breakfast, lunch or dinner!!
These easy scrambled eggs are great on their own, or serve them with my favorite hash browns.
BEST SCRAMBLED EGGS RECIPE
Besides being a great breakfast recipe, it’s also one of my favorite breakfast for dinner recipes that I like to make. I typically have all the ingredients on hand so it’s easy to whip up in a pinch.
- Extra-virgin olive oil
- Tear-drop tomatoes or baby heirloom tomatoes
- Free range eggs
- Fresh basil
- Unsalted butter (or vegan butter)
- Parmesan cheese
- Freshly ground black pepper to taste (I don’t add salt – the cheese adds enough saltiness for my taste)
HOW TO MAKE THE BEST SCRAMBLED EGGS
These easy scrambled eggs come together in just about 15 minutes start-to-finish (depending on how many people you’re feeding).
- Whisk eggs: Whisk together the eggs, basil and freshly ground black pepper. Set aside.
- Saute shallots: Sauté shallot stirring occasionally for about a minute or until softened.
- Cook tomatoes: Toss in the tomatoes with the shallots and cook until they begin to soften. Set aside.
- Scramble eggs: Melt the butter in the same pan you used for the tomatoes over medium heat, then pour in the egg mixture. Cook until the eggs are cooked but still moist.
- Cheese: Add the parmesan cheese and stir to incorporate into the eggs. Remove the pan from the heat and let stand as the cheese continues to melt.
- Add tomatoes: Gently fold in the tomatoes with the scrambled eggs.
- Season: Season with freshly ground black pepper.
- Garnish: Garnish with fresh basil or arugula. (optional)
EASY HEALTHY BREAKFAST RECIPES
- Breakfast Salad
- Homemade Hash Browns
- Healthy Breakfast Burritos
- Spanish Frittata
- Breakfast Sweet Potatoes
- Spinach Leek and Onion Frittata
Originally published 4.2018 – updated 7.2020
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon shallots, minced
- 1 cup tear-drop tomatoes or baby heirloom tomatoes, sliced in half
- 6 large free-range eggs (I prefer brown hen eggs)
- 1-1/2 tablespoons fresh basil, coarsely chopped
- 1 tablespoon unsalted butter
- 3 tablespoons finely grated Parmesan cheese
- Freshly ground black pepper to taste (I don't add salt - the cheese adds enough saltiness for my taste)
- In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.
- Heat the oil in a large frying pan over medium heat. Add the shallot and sauté, stirring occasionally for about a minute or until softened.
- Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.
- Place the tomato mixture in bowl and set aside.
- Melt the butter in the same pan you used for the tomatoes over medium heat.
- Pour in the egg mixture and reduce the heat to medium-low.
- Cook the eggs until they begin to set. Stir the eggs and scrape the sides and bottom of the pan - folding them into the eggs. Cook until the eggs are cooked but still moist. Add the cheese and stir to incorporate into the eggs.
- Remove the pan from the heat and let stand as the cheese continues to melt.
- Gently fold the tomatoes. Garnish with fresh basil or arugula.