Breakfast Scramble

Prep Time 10

Cook Time 25

Servings servings

Calories 263kcal

2 tbsp Extra-virgin olive oil
8 Eggs beaten
2 tbsp Pecorino Romano Cheese grated
1/4 cup Fresh basil
2 slices Sourdough bread toasted and drizzled with olive oil, seasoned with fresh cracked pepper if desired and cut in half
2 Plums pitted and sliced (Check the Fruit guide to substitute seasonal fruits)
1/2 tsp Red pepper flakes garnish

Heat a nonstick pan on medium heat. Once hot, add the oil. Add the eggs and cheese 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. Stir in the basil.
Serve with toast and plum. Top with red pepper flakes if desired.