Chef John's Summer Scrambled Eggs

Chef John's Summer Scrambled Eggs

4
Chef John 18839

"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!"

Ingredients

10 m {{adjustedServings}} servings 420 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 575 mg
  • 192%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
  2. 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.
  3. 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.
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Reviews

4
  1. 7 Ratings

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Made it just like the recipe! Excellent. I will probably cut the tomatoes in half next time, but loved it,

Just tried it. Didn't have the fresh basil or Feta cheese but had some blended cheese and the tomatoes. Came out tasting great and the time to cook helped me not overcook them.

so simple and delicious! I substituted pecorino romano cheese because I don't like feta. Definitely needed to add more than I did, but that was my choice. Also used roma tomatoes because that's ...