Scrambled Eggs with Tomato, Cheddar and Basil
This simple recipe is a favorite preparation throughout Spain, where a local hard grating cheese would be used. In this version, coarsely grated sharp cheddar is the choice. Serve the eggs for breakfast with toasted bread drizzled with olive oil. For brunch or lunch, add a mixed green salad or a garnish of watercress sprigs.
- 6 eggs
- 2 Tbs. water
- 1 Tbs. extra-virgin olive oil
- 1/4 cup chopped sweet onion such as Vidalia or Walla Walla
- 1 tomato, diced (about 1 cup)
- 2 Tbs. chopped fresh basil
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1/4 cup coarsely shredded cheddar cheese
In a bowl or large glass measuring pitcher, whisk together the eggs and water until well blended.
In a large fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring, until golden, about 5 minutes. Raise the heat to high and add the diced tomato, basil, salt and a grind of pepper. Cook until the tomato is heated through and any juices have evaporated, about 1 minute.
Add the beaten eggs all at once, reduce the heat to medium and cook without stirring for 1 minute. Using a rubber spatula, stir the eggs from the edges of the pan toward the center. Continue to cook and stir gently until the eggs are almost cooked but are still moist, about 3 minutes.
Sprinkle the cheese over the eggs and cook for 1 minute more. Divide the eggs evenly among warmed plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).