Parmesan Basil Scrambled Eggs with Cherry Tomatoes

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

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: extra basil leaves for garnish, slices of avocado for serving

Instructions

Prepare the Ingredients: Grate the Parmesan cheese. Finely chop the fresh basil leaves. Slice the cherry tomatoes.

Whisk the Eggs: In a large bowl, whisk the eggs with the milk, and a pinch each of salt and pepper until well combined and slightly frothy.

Melt the Butter: Heat the butter in a large non-stick skillet over medium-low heat, swirling it around to coat the bottom and prevent sticking.

Cook the Eggs: Pour the egg mixture into the skillet, allowing it to set slightly at the edges without stirring for a few moments.

Gently Scramble: 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.

Mix in Ingredients: 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.

Finish Cooking: Continue to cook until the eggs are just set but still moist. Avoid overcooking to maintain a creamy texture.

Garnish and Serve: 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.

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.