Everyone knows and loves a classic Caprese salad. Hailing from the isle of Capri, this traditional Italian salad is made from just a few quality ingredients that come together perfectly. Creamy slices of fresh mozzarella cheese, juicy sliced tomatoes, sweet fresh basil and a drizzle of oil and balsamic vinegar. And aptly enough, the salad is a beautiful visual presentation of the colors of the Italian flag. With this classic salad in mind, I decided to use the same ingredients for a scrambled egg dish. Colorful and full of flavor, each bite of scrambled eggs is accompanied with roasted cherry tomatoes, a pearl of fresh mozzarella cheese and a chiffonade of fresh basil. My Caprese Scrambled Eggs is such a lovely dish to wake up to!
(To view this recipe, click on the blue title of the blog post above*)
Caprese Scrambled Eggs
Ingredients:
- ½ cup cherry tomatoes, halved
- Olive oil
- Salt and pepper
- 5 large eggs, lightly beaten
- Pinch of crushed red pepper flakes
- ¼ cup fresh mozzarella pearls
- Fresh basil, chiffonade
Directions:
- Preheat the oven to 375 degrees. Place the halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with oil and season with a touch of salt and pepper. Roast for 15-18 minutes or until wilted and tender.
- In the meantime, heat 1 teaspoon of oil in a non-stick skillet over low heat. Add in the crushed red pepper flakes and the lightly beaten eggs. Cook over low heat, stirring frequently with a wooden spoon or rubber spatula until the eggs are cooked to your liking.
- To serve, fold the tomatoes, cheese and basil into the eggs. Season with salt and pepper to taste.
Tagged: basil, breakfast, brunch, caprese, caprese salad, Capri, cheese, cherry tomatoes, eggs, fresh mozzarella, Italian, Itay, mozzarella pearls, scrambled eggs
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