Summer Eggs: with Tomato, Basil and Fresh Mozzarella

Summer Eggs: with Tomato, Basil and Fresh Mozzarella
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My attempt at a favorite from Al’s Breakfast, Minneapolis
  • CourseBrunches & Bread
Summer Eggs: with Tomato, Basil and Fresh Mozzarella
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My attempt at a favorite from Al’s Breakfast, Minneapolis
  • CourseBrunches & Bread
Ingredients
  • butter
  • 12 eggs
  • 2 Tbs. to ¼ cup fresh chopped basil
  • 1/4 lb. fresh mozzarella, pearls or cut into cubes
  • fresh chopped tomatoes, ice cold
  • sea salt and black pepper
Instructions
  1. ♦ In a bowl, whisk together the eggs, a couple Tblsp. of water and 1-2 Tbs. of the basil.
  2. ♦ In a large nonstick skillet, melt butter over medium-low heat.
    ♦ Add egg mixture to the pan, gently stirring as eggs set.
    ♦ A silicone spatula works well to scrape eggs off the bottom and sides of the pan as you stir.
  3. ♦ When eggs are almost done, evenly distribute and stir in mozzarella and the rest of the fresh basil. Turn off heat. Eggs will finish as cheese melts. Don’t overcook or stir too much, eggs should still be slightly creamy and cheese mostly intact.
  4. ♦ Season with salt and pepper. Sprinkle with chopped tomatoes and serve immediately.
  5. ♦ The best of summer in a picture-perfect scramble!
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