Basil Egg Scramble

Prep Time 10

Cook Time 25

Servings servings

Calories 263kcal

2 tbsp Extra-virgin olive oil
2 tbsp Red onion minced
2 tbsp Sun dried tomatoes chopped
8 Eggs beaten
1/4 cup Fresh basil
2 Kiwi peeled and sliced (Check the Fruit guide to substitute seasonal fruits)
4 slices Sourdough bread toasted and drizzled with olive oil, seasoned with fresh cracked pepper if desired and cut in half

Heat a nonstick pan on medium heat. Once hot, add the oil. Sauté the sun dried tomato and onion until golden brown. Add the eggs and basil to the pan, stir the eggs continuously using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
Serve with toast and kiwi.