Simple morning scrambled eggs with fresh mozzarella cheese and cherry tomatoes. —Riley Wofford
cherry tomatoes, halved
Freshly ground black pepper
fresh mozzarella cheese, diced
chopped basil leaves
In This Recipe
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 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.