Basil Tomato Egg Scramble

Fluffy scrambled egg dish infused with fresh basil, Parmesan cheese, and cherry tomatoes.

This recipe features creamy and fluffy scrambled eggs, enhanced with the fresh flavors of finely chopped basil, grated Parmesan cheese, and sliced cherry tomatoes. The addition of milk makes the eggs extra light and tender, while the cheese and herbs add a gourmet touch. Perfect for a sophisticated yet simple breakfast, this dish can be garnished with extra basil leaves and avocado slices for added freshness and richness.

Servings

2-3

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

6 large eggs
1/3 cup milk (for fluffier eggs)
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
1/3 cup freshly grated Parmesan cheese
1/3 cup fresh basil leaves, finely chopped
1/2 cup cherry tomatoes, sliced

Optional Garnishes and Sides
Extra basil leaves for garnish
Slices of avocado for serving

Preparation

  • Crack 6 large eggs into a mixing bowl.
  • Add milk, salt, and freshly ground black pepper.
  • Whisk until smooth, well combined, and slightly frothy.
  • Finely chop the basil leaves.
  • Slice the cherry tomatoes.
  • Grate the Parmesan cheese.

Cooking

  • Heat a nonstick skillet over medium-low heat.
  • Melt butter until lightly foamy.
  • Pour in the egg mixture.
  • Let edges begin to set, then gently push cooked eggs toward the center with a spatula.
  • Continue folding slowly for soft, creamy curds.
  • When eggs are mostly set but still slightly glossy, stir in half of the Parmesan, half of the basil, and half of the tomatoes.
  • Cook briefly just until softly set and creamy (avoid overcooking).

Serving

  • Remove from heat immediately.
  • Sprinkle with remaining Parmesan, basil, and tomatoes.
  • Garnish with extra basil leaves if desired.
  • Serve warm with sliced avocado or toast on the side.