Creamy Basil and Tomato Scrambled Eggs
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
Ingredients
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
Instructions
Whisk the Eggs
In a mixing bowl, whisk together 6 large eggs, 1/3 cup milk, and a pinch of salt and freshly ground black pepper until smooth and slightly frothy.
Cook the Eggs
Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let the edges begin to set. Using a spatula, gently push the cooked edges toward the center, folding until the eggs are mostly set but still soft and slightly runny.
Add Flavors
Stir in 2 tablespoons of the freshly grated Parmesan cheese, 2 tablespoons of the finely chopped fresh basil, and 1/4 cup of the sliced cherry tomatoes. Cook briefly, just until the eggs are creamy and softly set.
Finish & Serve
Remove the skillet from the heat. Sprinkle with the remaining 2 tablespoons Parmesan, 2 tablespoons chopped basil, and 1/4 cup cherry tomatoes. Garnish with extra basil leaves and serve with slices of avocado if desired.
Grate the Parmesan cheese. Finely chop the fresh basil leaves. Slice the cherry tomatoes.
In a large bowl, whisk the eggs with the milk, and a pinch each of salt and pepper until well combined and slightly frothy.
Heat the butter in a large non-stick skillet over medium-low heat, swirling it around to coat the bottom and prevent sticking.
Pour the egg mixture into the skillet, allowing it to set slightly at the edges without stirring for a few moments.
Once the eggs start to set around the edges, gently stir and fold them from the edges towards the center, aiming for a tender scramble.
When the eggs are mostly set but still slightly runny, add half of the Parmesan cheese, half of the chopped basil, and half of the sliced cherry tomatoes. Gently fold these into the eggs to evenly distribute. Continue to cook until the eggs are just set but still moist. Avoid overcooking to maintain a creamy texture.
Remove the skillet from the heat. Sprinkle the remaining Parmesan cheese, basil, and cherry tomatoes over the top for a fresh, colorful garnish. Serve immediately, with additional garnishes like extra basil leaves and avocado slices if desired.
