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
- 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)
- In a large frying plan, preferably nonstick, heat the oil over medium heat.
- Add the shallot and cook until softened, about 3 minutes.
- Add the cherry tomatoes and cook until beginning to soften, about 2 more minutes.
- Remove from the heat and season with a pinch of salt and pepper, each.
- Transfer to a bowl and cover to keep warm.
- 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.
- Add the butter to the pan and melt over medium heat.
- Add the egg mixture and cook until the eggs begin to set, about 1 - 2 minutes.
- 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.
- Add the tomato mixture and the cheese and stir to incorporate into the eggs.
- 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.
- Sprinkle the remaining 1 tablespoon basil over the eggs and serve at once.