My Favorite Late August Garden Breakfast: Tomato & Feta Scrambled Eggs

My Favorite Late August Garden Breakfast: Tomato & Feta Scrambled EggsA fresh and flavorful breakfast made with juicy cherry tomatoes, creamy feta, fresh basil, and fluffy eggs

There’s nothing quite like walking out to the garden on a slow Sunday morning, coming back inside with a basket full of tomatoes, and cooking a breakfast that incorporates your fresh harvest! August is one of my favorite times of the year because the garden is flourishing, and there is often an abundance of everything you need to make a delicious garden-to-table meal.

After a big garden harvest, I try to use as much of it as possible, so these sweet cherry tomatoes made their way straight from the garden into my breakfast eggs.

I also love that garden-to-table cooking makes it easy to add more plants to your plate without overthinking it or having to put it on the grocery list and plan ahead. Fresh tomatoes are a great source of vitamin C, potassium, and lycopene, a naturally occurring antioxidant that gives tomatoes their beautiful red color. The eggs add protein, while the fresh basil brings even more flavor without needing a long list of ingredients. It’s a simple, nourishing breakfast that tastes even better when you can say, “Yep, I grew that myself!” :)

Yield: 2-4 servings

Total time: 20 minutes

Ingredients:

• 4 eggs, whisked

• 1 Tbsp olive oil

• 3 Tbsp yellow onion, diced

• 1 c cherry tomatoes, halved

• 3 oz feta cheese, crumbled

• 1-2 Tbsp fresh chives, chopped

• 5-6 fresh basil leaves, chopped

• Salt and pepper to taste

  
  

Directions:

1. Over medium heat, warm the olive oil in a medium-sized skillet.

2. Add the diced onion and sauté for about 4 minutes, or until soft and translucent.

   

3. Add the cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices.

   

4. Pour the beaten eggs into the skillet and gently stir, cooking until the eggs are mostly set but still slightly soft.

   

5. Fold in the feta cheese and cook for about 1 minute, until warmed through and melty.

   

6. Remove from heat and sprinkle in fresh basil and chives. Season with salt and pepper as desired.

   

7. Serve warm with toast, a bagel, or an English muffin. Enjoy!