By MMC
Crack the eggs into a bowl, add salt and black pepper to taste. Whisk the eggs until the yolks and whites are fully combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced tomato to the skillet and sauté for 2-3 minutes until slightly softened.
Pour the whisked eggs into the skillet with the tomatoes. Stir gently with a spatula, folding the eggs over themselves until they are just set. This should take about 2-3 minutes.
Tear the basil leaves into small pieces and add them to the eggs in the last minute of cooking. Stir to combine well.
Remove the scrambled eggs from the heat and transfer to a serving plate.
Serve the scrambled eggs hot with the mixed fruit on the side.
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This Breakfast Brunch recipe is ready in 15 minutes and features large eggs, small tomato, diced, fresh basil and other delicious ingredients. Contains 240 calories total.
Crack the eggs into a bowl, add salt and black pepper to taste. Whisk the eggs until the yolks and whites are fully combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced tomato to the skillet and sauté for 2-3 minutes until slightly softened.
Pour the whisked eggs into the skillet with the tomatoes. Stir gently with a spatula, folding the eggs over themselves until they are just set. This should take about 2-3 minutes.
Tear the basil leaves into small pieces and add them to the eggs in the last minute of cooking. Stir to combine well.
Remove the scrambled eggs from the heat and transfer to a serving plate.
Serve the scrambled eggs hot with the mixed fruit on the side.
Calories per Serving: 240
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