Summer Special Basil Tomato Scrambled Eggs | Maxim's Non-Stick Pan Recipe
Basil and tomatoes are a perfect match! I’ve used them together many times to make focaccia! Everyone knows tomatoes and eggs are a classic combo. This time, I replaced the scallions with basil, and the flavor turned out amazing! Give it a try!
Ingredients
Eggs3 pcs
Provence Tomato2 pcs
Basil1 handful
Corn Oil30 ml
Salt2 g
Steps
1
Add 30 ml of corn oil to the non-stick pan. Once it reaches medium-high heat, add the eggs, fry until cooked, then remove and set aside.
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2
Using the same pan, add the Provence tomatoes and cook over medium heat. (Provence tomatoes are very juicy with a strong sweet and sour flavor. If unavailable, you can substitute with cherry tomatoes.)
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3
Cook the tomatoes until they soften and release their juice.
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4
Add the eggs, basil, and 2 g of salt.
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5
Turn up the heat to high and stir-fry evenly.
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6
Dish up and serve.
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