Tomato Basil Skillet Scramble
This tomato basil skillet scramble is made in one pan and will fuel the whole family for a busy day ahead!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
- 5 large eggs
- 1 tbsp almond milk or regular milk (nonfat, 1%, 2% - your choice)
- 5 slices bacon, chopped into 1-2 inch pieces
- 1/2 cup onions, finely minced
- 2 cloves garlic, minced
- 1 large russet potato, diced into small cubes
- 1 cup cherry tomatoes, halved
- 2 tbsp basil leaves, finely chopped
- 1 tbsp parsley, finely chopped (for garnish)
Lightly beat the eggs with milk in a large bowl. Set aside
In a large skillet over medium-high heat, cook bacon until desired crispness. Once cooked, set aside on a plate covered with paper towels to soak up some of the grease.
Add onions, garlic, and cubed potatoes into the skillet and sauté until the onions and garlic are slightly soft and potatoes start to get a golden brown coating, about 4-6 minutes.
Slowly pour in the egg mixture and scramble with the onions, garlic, and potatoes until eggs are fluffy and just about cooked.
Return the bacon to the pan. Add in the tomatoes and basil leaves, and stir, cooking for 1-2 minutes, just until the tomatoes are warm and softened, and basil is slightly wilted.
Optional step: Using your wooden spoon or spatula, gently spread out ingredients to create an even layer and cook for 1 minute without stirring. This helps the ingredients slightly stick together and form a nice slightly crisp bottom, which makes it easier to cut into almost like a frittata.
Remove from heat and garnish with chopped parsley. Serve immediately.