Egg and Tomato Scramble
Ingredients:
- olive oil - 2 t
- minced shallot - 2 t
- cherry tomatoes, cut in half - 1 cup
- kosher salt -
- freshly ground pepper -
- eggs - 12
- chopped fresh basil - 2 T
- butter - 1 T
- fresh mozzarella cheese, cubed - 1/4 pound
Instructions:
In a nonstick skillet, heat oil over medium heat. Add shallot and cook, stir occasionally, until softened, about 1 minute. Add tomatoes, cook until hot and begins to soften, about 2 minutes. Remove from heat, season with salt and pepper.
Pour tomato mixture in a bowl and cover to keep warm. In a bowl, whisk together eggs, 1 T basil, 3/4 t salt, and 1/4 t pepper just until thoroughly blended. DO NOT over beat. Add butter to the skillet and melt over medium low heat. When butter is hot, add egg mixture to the pan and cook until the eggs begin to set, about 20 seconds. Stir, scraping the eggs from the bottom and sides of pan, folding them toward the center. Repeat until eggs are barely cooked into moist curds. Add cherry tomato mixture and cheese, stir into eggs.
Remove pan from heat, cover and let set for 1 minute, for cheese to melt. Sprinkle 1 T basil over eggs; serve immediately.
