Tomato Basil Scrambled Eggs
The crusty bread, herby pesto, fluffy eggs, parmesan cheese – just perfect!!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Ingredients
- Cooking oil
- 9 cherry tomatoes sliced in half
- 3 eggs beaten
- Salt & pepper to taste
- 20-25 basil leaves cut into smaller pieces
- Parmesan cheese for topping
- Bread to serve
- Pesto to serve
Instructions
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In a pan over medium high heat, add cooking oil.
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When the oil is hot enough, add cherry tomatoes and cook until soft.
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Add beaten eggs and basil leaves. Cook the eggs as per you preferred doneness.
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Season the eggs with salt & pepper.
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Transfer to a plate and top with parmesan cheese and more sliced basil leaves.
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You can enjoy as is or on top of crusty bread with pesto.
Recipe Notes
- You can cook the eggs however you want. I like mine on the fluffy side.
- Enjoy this as is or can be enjoyed with toast or EVEN WITH RICE!!!
- Instead of using cherry tomatoes, you can use normal sized tomatoes.
- I used 20-25 basil leaves. You can use more or less. I just want to taste of basil to stand out.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).