Bruschetta Scrambled Eggs

I can never really eat a whole lot first thing in the morning, so my breakfast often consists of a single piece of fruit.  But on days that I have time to enjoy a cup of coffee and relax, I can actually work up some sort of appetite before I’m out the door, and my breakfast is a bit more elaborate.

Eggs are so easy to make and can be made so many different ways – I really can’t imagine not having a dozen in the fridge.  This recipe is super easy and delicious.  It is so simple and the fresh basil and garlic give it such wonderful flavor!

Bruschetta Scrambled Eggs

  • 1 tbs olive oil
  • 1 clove of garlic, minced or finely chopped
  • 1/2 tomato diced
  • 3 or 4  basil leaves, torn
  • 2 eggs
  • 2 tbs Parmesan cheese, grated
  • salt and pepper to taste

Saute the garlic in the oil until it just begins to brown, then add the eggs.  As they begin to cook, add in the tomato and basil.  If you like your tomatoes cooked more thoroughly, you can add them earlier, but I like mine to be a little more fresh/raw tasting.  When the eggs are done cooking, sprinkle the parmesan over the top.

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