This savory Parmesan scrambled egg recipe features fluffy eggs with grated Parmesan and seasonal veggies including fresh basil and cherry tomatoes. It's an easy, one-pan recipe that comes together in 15 minutes and works great for a light yet satisfying breakfast for one.
If you're a savory breakfast fan and love a good egg recipe, this one is for you. It's honestly one of my favorite single serve breakfasts on the blog and I can promise you it's simple to make.
Follow along below; I'll show you how to make it!
🌿 Ingredients
If it's summertime, I absolutely love adding fresh basil and cherry tomatoes to this one. (Bonus points if you're able to pick them yourself or find them at a farmers market.) But that said, you can actually make this one year round and simply leave out them if need be; a bell pepper and a little onion are great on their own as well.
If you can, look for freshly grated Parmesan in the cheese section (rather than shelf-stable Parmesan in a can.) It makes all the difference! 🙂
Pro tip: If you have extra cheese left over but no time to chop veggies, try sprinkling a little in to your scrambled eggs. (You may not go back to plain eggs after that...they're just so good.)
See recipe card below for exact quantities.
🥧 Serving suggestions
I love this simple breakfast on it's own, but for more of a lazy Sunday kind of vibe you could also pair it with a wholesome muffin recipe. These apple muffins and banana walnut muffins would be perfect! Or, in the summertime, serve it with some fresh berry salad with mint.
🍳 Recipe
Parmesan Scrambled Eggs with Veggies for One (Quick & Easy)
Ingredients
Equipment
Method
- Chop onions and red pepper, and halve cherry tomatoes. Roll basil leaves together vertically and then make thin slices across the roll so that you end up with basil ribbons. Shred or shave the Parmesan with a cheese grater if necessary. Whisk eggs in a separate bowl.¼ small onion, ½ medium red bell pepper, ½ cup cherry tomatoes, 4 leaves fresh basil, 2 teaspoons freshly shredded Parmesan cheese, 2 large eggs
- Heat medium skillet pan and add butter to coat. Sauté onions for 5 minutes, add red peppers and sauté for 2 more minutes. Add eggs and use the back of a spatula to form thick curds. Toss in basil ribbons, cheese and salt and pepper to taste, and incorporate everything just until cheese melts.1 teaspoon butter, sea salt, freshly ground black pepper
- Serve immediately, and enjoy!
Nutrition
Notes
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