Scrambled eggs with tomato, cheddar, and basil

Eggs and tomatoes are such a popular pairing that as many different dishes as there are cooks seem to exist. This simple recipe is a favorite preparation throughout Spain, where a local hard grating cheese would be used. In this version, coarsely grated sharp cheddar cheese is the choice. Serve the eggs for breakfast with toasted bread drizzled with olive oil. For brunch or lunch, add a mixed green salad.

Updated at: Thu, 17 Aug 2023 13:53:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories180.7 kcal (9%)

Total Fat13.5 g (19%)

Carbs2.8 g (1%)

Sugars1.5 g (2%)

Protein11.7 g (23%)

Sodium356.5 mg (18%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6eggs

large

1 tablespoonextra virgin olive oil

2 tablespoonsfresh basil

chopped

kosher salt

freshly ground pepper

¼ cupcheddar cheese

coarsely shredded

Instructions

Step 1

In a bowl or large, glass measuring pitcher, whisk together the eggs and 2 tablespoons water until well blended.

Step 2

In a large frying pan over medium heat, warm the olive oil. Add the onion and cook, stirring, until golden, about 5 minutes. Raise the heat to high and add diced, tomato, basil, 1/2 teaspoon salt, and a grind of pepper. Cook until the tomato is heated through and any juices have evaporated, about 1 minute.

Step 3

Add the beaten eggs all at once, reduce the heat to medium, and cook the eggs, without stirring, for 1 minute. Using a rubber spatula, stir the eggs from the edges of the pan toward the center. Continue to cook and stir gently until the eggs are almost cooked, but are still moist, about 3 minutes.

Step 4

Sprinkle the cheese over the eggs and cook for 1 minute longer. Divide the eggs evenly among warmed plates. Serve at once.