Of course you could serve this for breakfast or brunch, but it’s also and easy supper on nights when it’s just too hot or too much trouble to turn on the oven.
¼ cup sliced scallions
1 to 2 garlic cloves, minced
1 beefsteak tomato, cored and diced
10 to 12 large eggs, beaten
¼ cup chopped fresh basil or mint leaves
¼ cup goat cheese, in several dollops or slices
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon unsalted butter
4 mint springs, for garnish (optional)
1. Place all the ingredients except the butter and mint in a large bowl, and mix to combine. Place a 9- or 10-inch nonstick skillet over medium-low heat and when it is hot, add the butter. Add the egg mixture and let cook for 1 to 2 minutes. Gently flip portions of the eggs, so that you do not scramble the eggs but rather gently toss them. When they are fully cooked, divide the eggs among 4 heated plates. Garnish with the mint sprigs, if desired, and serve.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)