Skillet Scramble with Fontina, Tomato and Basil recipe transforms good ole basic scrambled eggs into something truly special.
There is a technique to ensure you get the creamiest, most wonderful eggs in the world.
We just love cherry (or grape) tomatoes – they burst (literally) with flavor. And of course, blend in some delicious grated fontina cheese (Italian cow’s milk semi-soft cheese), fresh basil…and good Heavens do you have a wonderful dish.
Perfect for breakfast or brunch, or any time of the day, for that matter!
The Loon requests these eggs all the time!
135% Loon Approved!
Skillet Scramble with Fontina, Tomato and Basil
This Skillet Scramble with Fontina, Tomato and Basil is a go-to brunch/breakfast dish in our house. Basic scrambled eggs are transformed into something truly magical. Cook the eggs until just set, then turn off the heat and then mix in the tomatoes and cheese. The residual heat will continue to cook the eggs to absolute perfection!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 356 kcal
Ingredients
- 2 tsp olive oil
- 1 tsp shallot finely chopped
- 1 cup cherry or grape tomatoes halved
- Kosher salt
- Freshly ground black pepper
- 12 large eggs
- 2 tbsp fresh basil chopped
- 1 tbsp unsalted butter
- 1/4 lb Fontina cheese shredded or cubed (Mozzarella would work, too)
Instructions
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In a large frying plan, preferably nonstick, heat the oil over medium heat.
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Add the shallot and cook until softened, about 3 minutes.
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Add the cherry tomatoes and cook until beginning to soften, about 2 more minutes.
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Remove from the heat and season with a pinch of salt and pepper, each.
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Transfer to a bowl and cover to keep warm.
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In a large bowl, whisk together the eggs, 1 tablespoon of the basil, 3/4 teaspoon salt, and 1/4 teaspoon pepper just until thoroughly blended, but don't over beat.
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Add the butter to the pan and melt over medium heat.
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Add the egg mixture and cook until the eggs begin to set, about 1 - 2 minutes.
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Stir with spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are just cooked.
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Add the tomato mixture and the cheese and stir to incorporate into the eggs.
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Remove the pan from the heat and let the eggs stand in the pan to allow the residual heat to finish cooking them and melt the cheese, about 1 minute.
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Sprinkle the remaining 1 tablespoon basil over the eggs and serve at once.
