Simple Scrambled Eggs Margherita Style #SundaySupper

As is tradition on Sundays, I will feature a recipe, or a variation on a recipe, from the #SundaySupper group.  This week was Event 3 of 3 featuring recipes from Katie Workman's The Mom 100 Cookbook cookbook.  At first, I found this to be a difficult challenge because we don't exactly have young kids in the house, and many of the recipes are geared towards getting youngsters involved in the process of the selecting, prepping, and cooking.  This exposes them to different tastes and allows them to play a more active role in making healthy choices.  In the day and age of Happy Meals, this is a very good thing- especially during this Back to School season!

So, I stepped back and thought about my own household.  Katie's recipes were simple, healthy and usually pretty fast.  We are trying to stay away from fast and processed food.  Maybe we had more in common with this cookbook than we originally thought?  After a bit of browsing, I decided to take a spin on scrambled eggs.  Eggs are fast, inexpensive, packed in protein, and delicious!

Staying local, I looked at what was being offered at the Farmer's Market downtown, and tomatoes and basil were readily available.  I picked up my supplies from the farmer herself, including a dozen eggs, and I was ready to cook!  Throw in some mozzarella cheese and Voilà! You have Simple Scrambled Eggs Margherita Style.

Ingredients

• 5 eggs
• 2 Tbsp of milk
• 1 medium tomato, diced with seeds/water drained
• 4-6 fresh basil leaves, rinsed and cut into 1/4 - 1/2 inch piece
• 4 oz Mozzarella pearls (or a Mozzarella log cut into 1/2 inch pieces)
• kosher salt and pepper to taste
• butter or non-stick spray for frying

Carefully crack the eggs into a medium bowl.  Add the milk, salt, and pepper to the eggs and whisk until blended.  In a medium frying pan, heat the butter over medium heat until melted. Add the egg mixture.  Heat until the bottom starts to set. With a spatula or other utensil, lightly push the eggs around to break up the large pieces.  As more of the egg starts to set, add the tomato being careful not to add too much of the tomato juice/seeds otherwise the eggs may be too soggy.  About a minute before the eggs are done to your liking, add the basil and lightly mix.  Then, drop the mozzarella pearls on top and cover the pan with a lid to melt the cheese.  If the cheese needs more melting but you are worried about overcooking the eggs, you can remove the pan from the heat and let sit covered for a minute.  Serve with a European style bread like a baguette or boule.

**Side note: One would think that eggs are an easy dish to cook, however my observation is that most people overcook their scrambled eggs.  Scrambled eggs are not supposed to be overly dry.  They should be moist and fluffy.  Adding some milk to the eggs helps to keep them moist, but you should also make sure to pull the eggs off the heat when they have set, yet still have a sheen of moistness on them. If you've never had moist, fluffy eggs, you'll thank me for this tip! 

If you have kids and are looking for more simple recipes, join us on 8/12/12 Around The Family Table for another #SundaySupper Twitter Chat!  Follow us using the hashtag #SundaySupper.  Katie Workman herself will be joining us again!  It starts at 6 PM CST. Katie is so much fun and will be sharing her Easy Back to School Recipes during our chat. We'd love for you to join us and share your tips and inspiration, too!

For more recipe ideas, make sure to check out and share the posts from some of the #SundaySupper bloggers below.

Easy Breakfast ideas:

• Hawaiian Scrambled Eggs Cupcakes & Kale Chips
• Scrambled Eggs with sausage and fresh herbs by Basic n Delicious
• Breakfast Wraps by Magnolia Days
• Scrambled Eggs with Herb Croutons Comfy Cuisine
• Scrambled Eggs for Preschoolers In the Kitchen with Audrey

Lunchbox Wraps:

• Chicken Caesar Salad Wrap by Meal Planning Magic
• California Chicken Wraps by Momma’s Meals
• Chicken, Hummus, and sautéed Vegetable Wraps by Hezzi-D’s Books and Cooks
• Grilled Roast Beef Wraps with Horseradish Mayo by Juanita’s Cocina
• Mesquite Turkey, Mango and Pepper Jack Wraps by Shockingly Delicious
• Hummus, Cucumber, Roasted Pepper and Carrot Lunchbox Wrap by Mama’s Blissful Bites
• Quick and Easy Mozzarella and Meatball Wrap by Mama Mommy Mom
• Herbed Beef Wraps by Brie’s Bites
• California Wraps by Daily Dish Recipes

Easy Weekday Suppers:

• Sautéed Corn, with Double Bacon, Scallions and Shrimp by The Meltaways
• Garlic Lemon Rosemary Roasted Chicken by Supper for a Steal
• Kebab Chicken & Grilled Veggie Wraps with Tahini Sauce by Sue’s Nutrition Buzz
• Fresh mozzarella Pasta Casserole by The Weekend Gourmet
• Choose Your Topping Grilled Pizza by In the Kitchen with KP
• Quesadillas Your Way by Mrs. Mama Hen
• Yum Yum Salmon Quesadillas by Family Foodie

After School Snacks:

• Chocolate Peanut Butter Squares by Girlichef
• Fudgy One-Pot Raspberry Cocoa Brownies by Chocolate Moosey
• Fudgy One-Pot Brownies by That Skinny Chick Can Bake
• Pear Choco Walnut Coffee Cake by Vintage Kitchen Notes
• Peach Clafoutis by The Messy Baker Blog 

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