Description
Simple morning scrambled eggs with fresh mozzarella cheese and cherry tomatoes.
Ingredients
- 3 Tablespoons Unsalted Butter
- 2 whole Shallots, Minced
- 1 pint Cherry Tomatoes, Halved
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 12 whole Eggs
- 2 Tablespoons Whole Milk
- 8 ounces, weight Fresh Mozzarella Cheese, Diced
- ¼ cups Chopped Basil Leaves
Preparation
Heat 1 tablespoon of butter in a large skillet over medium-low heat. Add the shallots and tomatoes, season with salt and pepper, and cook for 2 to 3 minutes, until the tomatoes begin to soften. Transfer the tomatoes to a small bowl and set aside.
Melt the remaining 2 tablespoons of butter in the same skillet. Whisk together the eggs and milk in a large bowl to combine and season with salt and pepper, to taste. Add the eggs to the skillet and cook for 5 to 6 minutes, stirring gently until the eggs are glossy and soft curds begin to form. Stir in the reserved tomatoes and the mozzarella and cook for 1 to 2 minutes, until the cheese begins to melt. Remove from the heat and stir in the basil. Season with salt and pepper, to taste.
