How To Make Tomato, Basil & Parmesan Scrambled Eggs
A flavorful and cheesy twist on classic scrambled eggs, featuring the vibrant flavors of tomato and basil.
Serves:
Ingredients
- 8 large eggs
- 1/4 cup grated Parmesan cheese
- 1 medium tomato, diced
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- 2 tablespoons butter or oil
Instructions
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In a medium bowl, whisk together the eggs, Parmesan cheese, diced tomato, and chopped basil. Season with salt and pepper to taste.
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Heat butter or oil in a non-stick skillet over medium heat. Pour in the egg mixture and let it cook for a few seconds until the edges start to set.
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Using a spatula, gently scramble the eggs, pushing them from the edges towards the center.
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Continue to cook and scramble until the eggs are just set but still slightly runny. Remove from heat and let residual heat finish cooking the eggs.
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Serve immediately, garnished with additional Parmesan cheese, basil leaves, and freshly cracked black pepper.
Nutrition
- Calories : 260kcal
- Total Fat : 18g
- Saturated Fat : 7g
- Cholesterol : 395mg
- Sodium : 370mg
- Total Carbohydrates : 4g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 20g
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