In a large bowl, beat the eggs (with a pinch of salt) until frothy. Set aside.

In a large skillet over medium-high heat, warm the olive oil. When hot, add rosemary and garlic and saute for about two minutes. Add the tomatoes and saute for an additional 5 or 6 minutes.

Add the beaten eggs to the skillet and scramble with the tomatoes and herbs. When the eggs are nearly set, sprinkle with the two cheeses. Reduce the heat to low and cover. When the cheese is melted, add salt and pepper to taste, serve and enjoy.

(Hi Mister Breakfast - I tried the original Italian Scramble on your site and liked it a lot, but wanted to share this other recipe. It's a lot quicker to prepare and some people may prefer that. Thanks for all of the great recipes. Your friend, Stephanie)


This is very nice and flavorful, especially with a quality bread for toast.

Mr Breakfast would like to thank Stephanie for this recipe.

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