This easy egg scramble is amazing! It uses fresh, summer tomatoes and fresh picked basil. It has quickly become a favorite breakfast of mine this summer and could not be easier. This recipe is good for 2 servings so you could cut it in half for one (depending on how hungry you are).
Basically, you just chop half a ripened tomato and chop your basil. Set aside. Note: you may prefer chopping your basil into smaller pieces than what I have done in my photos. It is a personal preference. Preheat your skillet and add one tablespoon coconut oil, ghee, or olive oil. Add the chopped tomatoes to the skillet and start sauteeing. The tomatoes will take a few minutes to cook and soften. Meanwhile, in a medium sized bowl, crack two eggs, add a pinch of salt and pepper (or to taste). Whisk your eggs until combined. When the tomatoes are just about cooked, add your egg mixture and stir to make scrambled eggs, scraping and stirring the mixture in the skillet. Once your eggs are done, turn off the heat, add the chopped basil and mix everything through. Then, just plate and serve. I love fast, easy and healthy breakfasts like this one.
This is similar to the Simple Smoked Salmon Scramble I posted recently. However, that recipe is great any time of year. There is something about fresh tomatoes in the summer that sets them apart from any other time of year here in the Northeast.
Do you have favorite summer breakfast recipes? I would love to hear.
Hope you have having a great week.:)
- 2 extra large eggs I use organic
- 1/2 cup medium sized tomato (1/2 ) chopped
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
Place one tablespoon of olive oil (or coconut oil or ghee) in a skillet over medium low heat. Add the chopped tomatoes and saute for several minutes until tomatoes start to soften and cook.
Place the eggs in a small bowl and whisk to combine.
Add basil to egg mixture and stir to combine.
Add egg mixture to tomatoes, sauteeing and cook a few minutes until eggs are done.