Tomato Scrambled Eggs

Ingredients

• Half a tablespoon of butter
• 2-3 fresh tomatoes or 2 cups of chopped canned tomatoes
• 4 eggs
• Salt & Pepper

Optional: Chopped fresh basil

Directions

1. Melt the butter in a small nonstick pan over medium heat making sure to coat the pan
2. Add the tomatoes and cook until the juices evaporate (roughly 6 minutes)
3. Crack the eggs into a bowl, salt & pepper and whisk gently
4. Turn the heat to low, add the eggs to the pan and stir with a spatula, keeping the eggs from forming large curds
5. Once the eggs are to your preferred consistency, add fresh basil and serve on its own or over toast

Notes

Cooking the eggs on lower heat will give the eggs a creamier texture