Sundried Tomatoes and Basil Scrambled Eggs

Click to View Video

Whisk two large eggs with 1 tablespoon milk, salt, and black pepper until light and foamy. 

Add 1 tablespoon butter to a nonstick skillet over high heat. When the butter bubbles, pour the eggs straight into the middle of the pan. 

Stir slowly with a silicone spatula and fold the egg curds. Add shaved cheese (I used parmesan), sundried tomatoes, and chopped basil. 

Turn the heat off, and transfer the eggs to a plate. Serve and enjoy! 

Nikita Gupta

Computer science girl at Cornell University. Passion for tech; Love to eat.