Roasted Tomato Basil Egg Scramble
A flavorful and nutritious scramble featuring roasted tomatoes and fresh basil, perfect for a healthy breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- 1 tablespoon milk or cream (optional)
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet.
- Roast the tomatoes in the oven for 15 minutes until they are soft and lightly caramelized.
- In a bowl, whisk together eggs, milk (if using), salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Pour the egg mixture into the skillet and cook gently, stirring occasionally.
- When the eggs are about halfway cooked, fold in the roasted tomatoes and chopped basil.
- Continue cooking until the eggs are fully set but still moist.
- Serve immediately, garnished with extra fresh basil if desired.
Notes
For added flavor, sprinkle with crumbled feta cheese or a dash of hot sauce before serving.
Find it online: https://productivemomlife.com/roasted-tomato-basil-egg-scramble/