Tomato Herb Egg Scramble with Apples

Late-season tomatoes and crisp Honeycrisp apple lend a farm-stand spark to this American breakfast scramble. Soft eggs meet basil, chives, and garlic, then finish with crumbled feta for a bright morning bowl.

Serves 2 · 12 min prep · 10 min cook

Estimate for one serving

• 395 cal
• 24g protein
• 18g carbs
• 27g fat
• 4.2g fiber

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Ingredients

• 2 medium ripe late-season tomatoes
• 1 medium Honeycrisp apple
• 5 large eggs
• 1/4 cup fresh basil leaves
• 2 tbsp fresh chives
• 1 garlic clove
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1/3 cup crumbled feta
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cups baby spinach
• 2 tbsp toasted pepitas

Instructions

1. 1Dice the tomatoes and place them in a colander set over a bowl. Sprinkle lightly with salt and let them drain for 5 minutes so excess juice does not water down the scramble.
2. 2Core and thinly slice the apple into matchsticks or small wedges. Set aside half for cooking and half for a fresh finish on the plate.
3. 3Crack the eggs into a bowl, add salt and black pepper, and whisk until the yolks and whites are fully blended and slightly frothy.
4. 4Mince the garlic and roughly chop the basil and chives, keeping a few pretty herb leaves whole for garnish.
5. 5Heat a 10-inch nonstick skillet over medium heat and add olive oil plus butter. When the butter melts and foams, add the garlic and cook 30 seconds until fragrant but not browned.
6. 6Add the drained tomatoes and the cooking portion of the apple. Sauté 2 to 3 minutes until the tomatoes soften and release their juices and the apple edges turn translucent.
7. 7Add the spinach and wilt it for about 1 minute, stirring constantly. Pour in the whisked eggs and reduce heat to medium-low.
8. 8Gently push the eggs from the edges toward the center with a spatula, forming soft curds. Cook 2 to 3 minutes until just set but still glossy and moist; do not overcook.
9. 9Remove from heat and fold in most of the chopped herbs, red pepper flakes, and half the feta so the cheese softens slightly in the residual heat.
10. 10Divide the scramble between two plates. Top with remaining apple slices, feta, pepitas, and reserved herb leaves. Serve right away with toast if desired.