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
Parmesan cheese: Look for freshly shredded Parmesan in the cheese section, or buy a small chunk and grate at home with a cheese grater.
Storage: Best served fresh, but can be stored in an airtight container in the fridge for up to 24 hours and rewarmed.
