Scrambled Basil Eggs with Tomato and Spinach
This amazing morning dish tastes like it came straight from France or Italy!
- 5 large organic free range eggs
- 2 tablespoons olive oil
- 1 clove garlic
- ½ teaspoon iodized salt
- 4 fresh basil leaves
- 1 large fresh tomato
- ¼ teaspoon ground pepper
- ½ cup spinach leaves, chopped
Dice the tomatoes and basil, crush the garlic, and set them aside. Heat the oil in a skillet on medium heat. When heated, add the diced tomatoes, basil, and garlic and saute for two minutes. Add the beaten eggs and cook, stirring occasionally to cook the eggs through, about five minutes. Move to a plate and top with fresh chopped spinach leaves.
Hello Nicholas,
Nice to finally see your website. Stephanie and I enjoy a very similar breakfast. Saute 1/2-1 white onion in 1-2 TBS of extra virgin olive oil with a little grated fresh ginger. Add fresh chard, basil and tomotato. Add two free range or high DHA eggs per person and season to taste (tobasco sause or salt & pepper or dulse).
Congratulations of your site and good will and good wishes.
Kind regards,
Dr. Dean Raffelock
Thanks Dr Raffelock. Sounds tasty!