Chef John's Summer Scrambled Eggs

Cooking isn't about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don't care; I have toast. Try to find a goat milk feta cheese for this; it's awesome!

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 420 Calories

Ingredients

• 3 large eggs
• olive oil
• 1 pinch red pepper flakes
• 1 pinch sea salt
• 2 tablespoons crumbled feta cheese
• 9 cherry tomatoes, halved
• 1 tablespoon very thinly sliced fresh basil leaves

Recipe Instructions

Step 1

Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.

Step 2

Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.

Step 3

Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.