2tablespoonsshredded Parmesan cheeseor shaved; omit for dairy free
6largeeggs
1tablespoonbutteror coconut oil for dairy-free
sea saltto taste
freshly ground black pepperto taste
Instructions
Prep: 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.
Cook: Heat large 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.