Scrambled Eggs with Seared Basil Tomatoes
Crispy Bacon
Ingredients
- 2 Tbsp olive oil, divided
- 4 tomatoes, halved
- 1 Tbsp red wine vinegar
- 2 Tbsp chopped fresh basil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 8 large eggs
- 1 Tbsp 1% low-fat milk
Instructions
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Place tomatoes, cut sides down, in pan; cook 2 to 3 minutes or until browned.
- Remove from skillet. Drizzle cut sides of tomatoes with vinegar, and sprinkle with basil. Season tomatoes with ¼ tsp each salt and pepper.
- Meanwhile, whisk together eggs, milk, and ¼ tsp each salt and pepper.
- Add 1 Tbsp oil to pan. Pour eggs into pan; cook 4 minutes or until eggs are thickened and set, stirring constantly.
- Serve tomatoes alongside eggs.
