Tomato Basil Parmesan Scrambled Eggs Recipes

SCRAMBLED EGGS WITH SUN-DRIED TOMATO

Steps:

• Beat eggs and milk in a bowl with a fork for about 30 seconds.
• Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
• Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.

TOMATO BASIL SCRAMBLED EGGS

Steps:

• In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.
• Heat the oil in a large frying pan over medium heat. Add the shallot and sauté, stirring occasionally for about a minute or until softened.
• Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.
• Place the tomato mixture in bowl and set aside.
• Melt the butter in the same pan you used for the tomatoes over medium heat.
• Pour in the egg mixture and reduce the heat to medium-low.
• Cook the eggs until they begin to set. Stir the eggs and scrape the sides and bottom of the pan - folding them into the eggs. Cook until the eggs are cooked but still moist. Add the cheese and stir to incorporate into the eggs.
• Remove the pan from the heat and let stand as the cheese continues to melt.
• Gently fold the tomatoes. Garnish with fresh basil or arugula.

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

FRESH TOMATO PARMESAN SCRAMBLE

Steps:

• Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
• Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
• Cook until the eggs are set but still slightly moist, about 5 minutes.

SOFT SCRAMBLED EGGS WITH ROMANO AND BLACK PEPPER WITH TOMATO BRUSCHETTA

Steps:

• Preheat a grill pan over medium heat for 5 minutes. Slice the bread in half the long way. Brush the cut sides with 2 tablespoons olive oil, season with salt and pepper and grill, cut-side down, until nicely charred. Remove from the grill to a cutting board. While the bread toasts, toss the tomatoes with a bit of olive oil, salt, pepper and the chopped basil. Mound the mixture on the toasted bread. Melt the butter in a large nonstick saute pan over low heat. Crack the eggs into a bowl and whisk until light and fluffy with the coarse pepper. Add the eggs to the skillet and mix gently using a rubber spatula until soft curds form. Fold in the cheese and remove from the heat. Spoon the eggs onto 4 dinner plates. Slice the bruschetta into 4 or 8 pieces and put next to the eggs. Drizzle some olive oil over the bruschetta and scatter the basil leaves on top.

EGG AND TOMATO SCRAMBLE

Steps:

• In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil if desired in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper if desired. , Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired.

SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES

Steps:

• Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
• Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
• Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.

SCRAMBLED EGGS AND TOMATOES

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

SCRAMBLED EGGS OVER FRESH SLICED TOMATOES AND BASIL

Steps:

• Beat eggs slightly with fork adding 2 minced basil leaves, pepper, and a 1/2 teaspoon water.
• Heat pan, spray Pam, add the mixture.
• Cook until of creamy consistency, stirring and scraping from bottom of the pan.
• Sliced and plate the tomato top with scrambled eggs and garnish with basil and season with salt and pepper.