FAVORITE SUMMERTIME SCRAMBLE
WITH TOMATO AND BASIL

"Plum tomatoes and basil from the farmers' market make the flavors in this favorite summertime combination sing. Serve for breakfast, lunch or a light supper."

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 plum tomatoes, cored and diced (about 1 cup)
Kosher salt and freshly ground black pepper to taste
4 to 5 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano or other Parmesan cheese
2 tablespoons chopped fresh basil
Warm buttered toast (optional)

In a large nonstick skillet over medium-high heat, heat the oil. Add the garlic and cook just until it begins to sizzle. Add the tomatoes and salt and pepper to taste. Set aside.

In a medium bowl, whisk the eggs. Add the cheese and whisk to combine. Add the egg mixture to the skillet, reduce the heat to low and cook, stirring gently, until the eggs are soft and set but still creamy, about 2 minutes.

Sprinkle the eggs with the basil. Serve immediately, with toast if desired.

Servings: 2
Source: The Good Egg by Marie Simmons