Spray a 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onion and garlic until soft in skillet about 5 minutes, stirring occasionally.

Beat the eggs slightly until just blended; pour into the skillet. As the mixture begins to set on the bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring.

Add tomatoes, basil, and mint. Toss through eggs, lightly.

Add mozzarella, don't let it melt to gooey, let it keep its shape.
Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.

Serve on or with crusty bread spread with olive oil and rubbed with garlic and slightly toasted in the pan. Or, any crusty garlic bread will do.


Do yourself a favor and serve this special scramble over a quality crusty bread. Use Buffalo-style Mozzarella and vine-ripened tomatoes for the best results.

Mr Breakfast would like to thank Cindy44 for this recipe.

From Sonu

It was good.

Comment submitted: 3/21/2017 (#20229)

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