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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 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
- Carbohydrate 46.888239081448 g
- Cholesterol 1285.68749998589 mg
- Fat 36.4324082108654 g
- Fiber 13.4842728808719 g
- Protein 50.2344040746676 g
- Saturated Fat 12.4721732274406 g
- Serving Size 1 1 serving (1439g)
- Sodium 5335.78651344155 mg
- Sugar 33.4039662005761 g
- Trans Fat 5.88195518672109 g
- Calories 683 calories
Directions Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture. 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. 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.
