Best Tomato And Basil Scramble With Fresh Mozzarella Recipes

Tomato, Basil, and Buffalo Mozzarella Scramble image

Yield serves 1

Number Of Ingredients 7

3 extra-large eggs
1 tablespoon olive oil
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper to taste
1/4 cup chopped tomato
1 or 2 fresh basil leaves, thinly sliced
1 ounce fresh buffalo mozzarella or burrata cheese, cut into 1/4-inch cubes

Steps:

Using a whisk or a fork, beat the eggs in a small bowl until frothy.
Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the garlic and sauté for 1 minute, or until just starting to color.
Reduce the heat under the pan to low. Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy.
Season with salt and pepper. Stir in the tomato, basil, and mozzarella cheese. Cook and stir for 30 seconds, or until the cheese is barely melted. Spoon onto a serving plate and serve immediately.

Tomato and Basil Scramble with Fresh Mozzarella image

Provided by Lynnda Cloutier @eatygourmet

Categories Eggs

Number Of Ingredients 8

- 2 tsp. olive oil
- 1 tbsp. minced shallot
- 1 cup cherry or grape tomatoes, halved
- kosher salt and freshly ground pepper
- 12 large eggs
- 2 tbsp. chopped fresh basil
- 1 tbsp. unsalted butter
- 1/4 lb. fresh mozzarella, cut in cubes

Steps:

In skillet, preferably nonstick, heat oil over medium heat. Add shallot and cook stirring occasionally til softened, about 1 minute. Add cherry tomatoes and cook til hot an beginning to soften, about 2 minutes. Remove from heat and season with salt and pepper. Transfer tomato mixture to a bowl an cover to keep warm. In bowl, whisk together eggs, 1 Tbsp. of the basil, 3/4 tsp. salt and 1/4 tsp. pepper til thoroughly blended. Do not overbeat. Add butter to skillet and melt over medium low heat. When butter is hot, add egg mixture to pan and cook til eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom an sides of pan and folding them toward the center. Repeat til eggs are barely cooked into moist curds. Add cherry tomato mixture and the mozzarella and stir to distribute throughout the eggs. Remove pan from heat and let eggs stand in pan to allow the residual heat to finish cooking them and melt the mozzarella, about 1 minute. sprinkle remaining 1 Tbsp. basil over the scramble and serve at once. this is an easy dish to toss together. The trick is to scramble the eggs til barely set, remove pan from heat and let the eggs finish cooking with the residual heat of the pan. This is a great summer breakfast, when cherry tomatoes and sweet basil are at their best. Serves 4