A Summer Scramble – Wet and Wildly Delicious

Cooking isn’t about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don’t care – I have toast.

I could have used the slow, low-heat scrambling method I've demonstrated before, and tossed in the tomatoes and feta in right at the end, but I don’t feel the tomatoes and cheese really get heated all the way through. Besides, did I mention I had toast? Soaking up all that goodness is a big part of why I love this so much.

Anyway, cherry tomatoes are peaking right now, and the "Sweet 100's" variety I used here are, without a doubt, the sweetest fresh tomato you can buy at a grocery store. In fact, make that the only sweet, fresh tomato you can buy at a grocery store.

As I suggest in the video recipe, make sure you have all your prep done before a pan is placed over the flame. Start to finish, this will only take a minute to cook, and trying to slice and dice while the eggs are in the pan is a recipe for disaster. I hope you give this colorful, summer breakfast a try soon (or you'll have to wait until next year). Enjoy!




Ingredients per portion:
olive oil
3 large eggs
1 tablespoon basil chiffonade
2 tablespoon crumbled feta cheese (try to find goat's milk feta - it's awesome)
pinch of hot pepper flakes
flaky sea salt to taste

Related Posts

ADBLOCK DETECTED!

You are running an AdBlock extension in your browser!
If you wish to continue please disable AdBlock for this website.
Subscribe Our Newsletter