Western Breakfast Scramble

Course Breakfast

Prep Time 10

Cook Time 20

Servings servings

Calories 329kcal

2 tbsp Extra-virgin olive oil
1/4 cup Red onion chopped fine
1/2 cup Grape tomatoes quartered
8 Eggs beaten
2 slices Sourdough bread toasted and halved (or use a full slice of bread per portion if desired)
2 tsp Cotija cheese crumbled fine
4 tsp Hot sauce optional
2 Asian Pear cored and sliced (Check the Fruit guide to substitute seasonal fruits)
2 tbsp Scallions chopped

Heat a non-stick pan over medium heat. Once hot, add the oil, onion, and tomato. Saute until they start to soften.
Add the eggs into the pan. Move the eggs 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 overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with pepper. Taste and add salt if needed.
Lightly toast the bread.
Top the eggs with cheese and hot sauce. Serve with toast and pear. Garnish with scallions.