Recipe information
Yield
Makes 4 servings
Ingredients
10 large eggs
1 large tomato, seeded, chopped
1/4 cup coarsely crumbled soft fresh goat cheese (such as Montrachet)
1/4 cup chopped green onions
1/4 cup chopped fresh peppermint or other fresh mint
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter
2 shallots, chopped
Fresh mint sprigs (optional)
Preparation
Step 1
Whisk eggs in large bowl until well blended. Add tomato, goat cheese, green onions, chopped mint, salt and pepper; whisk to blend. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shallots; sauté 3 minutes. Add remaining 2 tablespoons butter to skillet and let melt. Add egg mixture; cook 2 minutes without stirring. Using spatula or large spoon, gently stir and turn over portions of the egg mixture until cooked through but soft, about 4 minutes.
Step 2
Divide scrambled eggs among 4 plates. Garnish with mint sprigs, if desired, and serve.
