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- 6 eggs
- 1 teaspoon chervil
- salt & pepper to taste
- crumbled feta to taste
- small variety heirloom tomatoes
- In a small mixing bowl whisk together eggs (you could also just do the egg whites if you want to cut back on the cholesterol), chervil, and salt & pepper if desired.
- Pour mixture into a non-stick skillet and stir, making sure to scrape bottom and sides of skillet. When eggs are almost cooked but still wet looking, sprinkle in the crumbled feta and cook until the eggs look just slightly wet.
- Serve garnished with heirloom tomatoes that have been sliced in half and a tiny sprinkling of feta.
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