Made in summer at the height of tomato season, this scramble is wonderful with fresh mozzarella or burrata, a delicious, buttery-textured Italian cheese. It’s important not to overcook the tomatoes or the basil, which will keep its bright green color when added toward the end.
Recipe information
Yield
serves 1
Ingredients
3
1
1
1
1 or 2
1
Need to make a substitution?
Preparation
Step 1
Using a whisk or a fork, beat the eggs in a small bowl until frothy.
Step 2
Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the garlic and sauté for 1 minute, or until just starting to color.
Step 3
Reduce the heat under the pan to low. Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy.
Step 4
Season with salt and pepper. Stir in the tomato, basil, and mozzarella cheese. Cook and stir for 30 seconds, or until the cheese is barely melted. Spoon onto a serving plate and serve immediately.
