Scrambled Eggs with Hydroponic Grape Tomatoes
Ingredients:
- 1 pint of hydroponically grown grape tomatoes
- 4 large eggs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil
- 1/4 cup shredded mozzarella cheese (optional)
- Toast or crusty bread (for serving)
Instructions:
- Ensure you have fresh hydroponically grown grape tomatoes, which you can find growing in your very own GrowBlock – our home system that unlocks a simple, hydroponic lifestyle.
- Rinse the grape tomatoes thoroughly under cold running water, and then cut them in half. Set them aside.
- Crack the eggs into a bowl, season them with a pinch of salt and freshly ground black pepper, and whisk them until well combined.
- Heat a large non-stick skillet over medium-high heat and add the olive oil. Allow it to heat for a minute.
- Add the halved grape tomatoes to the skillet. Sauté them for about 2-3 minutes, or until they start to soften and release their juices.
- Reduce the heat to medium-low and pour the whisked eggs over the tomatoes in the skillet.
- Gently stir the eggs and tomatoes together with a spatula as they cook. Continue to cook, stirring occasionally, until the eggs are mostly set but still slightly runny.
- If you like, sprinkle the shredded mozzarella cheese over the eggs just before they finish cooking. Cover the skillet with a lid and let the cheese melt for about 1-2 minutes.
- Once the eggs are cooked to your desired level of doneness and the cheese is melted (if using), remove the skillet from the heat.
- Sprinkle the chopped fresh basil over the scrambled eggs and give it a final gentle stir.
- Serve the scrambled eggs with grape tomatoes immediately, with slices of toast or crusty bread on the side.
Enjoy your delicious breakfast of scrambled eggs with hydroponically grown grape tomatoes! The juicy tomatoes add a burst of freshness to your morning meal.
