Chef John's Summer Scrambled Eggs

Chef John's Summer Scrambled Eggs
  • 3 large eggs
  • 1 pinch red pepper flakes
  • 9 cherry tomatoes, halved
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon very thinly sliced fresh basil leaves
  • olive oil
  • 1 pinch sea salt


  1. Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
  2. Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
  3. Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.

04/03/2017
Chef John's Summer Scrambled Eggs, recipe PT15M PT1H 5 455 calories

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