Uova Strapazzate con Pecorino e Pomodorini
A simple yet flavorful Italian-inspired breakfast featuring creamy scrambled eggs, salty Pecorino Romano cheese, and sweet burst cherry tomatoes. It's a delightful and quick way to start your day with a touch of Roman flair.
Ingredients
- Large Eggs 4
- Pecorino Romano Cheese 1/4 cup
- Cherry Tomatoes 1 cup
- Olive Oil 1 tablespoon
- Salt to taste
- Black Pepper to taste
- Rustic Bread 2 slices
- Fresh Basil 2 sprigs
How to Cook
- Halve the cherry tomatoes. Grate the Pecorino Romano cheese if not already grated. Roughly chop the fresh basil.
- In a medium bowl, whisk the eggs with a pinch of salt and pepper until just combined. Stir in half of the grated Pecorino Romano.
- Heat olive oil in a non-stick skillet over medium heat. Add the halved cherry tomatoes and a pinch of salt. Sauté for 3-4 minutes until slightly softened and beginning to burst.
- Pour the whisked eggs into the skillet with the tomatoes. Let them set for about 30 seconds without stirring. Then, gently push the cooked portions from the edges to the center with a spatula, allowing uncooked egg to flow underneath.
- Continue cooking and gently folding for 2-3 minutes until the eggs are mostly set but still slightly moist. Do not overcook.
- While the eggs are cooking, toast the slices of rustic bread.
- Remove the scrambled eggs from the heat. Stir in the remaining grated Pecorino Romano and the chopped fresh basil. Taste and adjust seasoning if necessary.
- Serve the scrambled eggs immediately with the toasted rustic bread on the side.