Herb Scrambled Eggs with Fresh Tomatoes

Ingredients

• 4 large eggs
• 2 tablespoons unsalted butter
• 1/4 cup whole milk
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh basil
• 1 medium ripe tomato, diced
• 1 clove garlic, minced
• 1/4 teaspoon smoked paprika

Method

1. 1

   Crack the eggs into a bowl, add the milk and black pepper, and whisk vigorously until fully combined and slightly frothy.

2. 2

   Melt the unsalted butter in a nonstick skillet over medium-low heat. Add the minced garlic and cook for 30 seconds until fragrant, not browned.

3. 3

   Pour in the egg mixture and let it sit undisturbed for 20 seconds, then begin gently pushing the eggs from the edges toward the center with a spatula.

4. 4

   Continue folding and pushing the eggs every 15-20 seconds, removing the pan from heat when they are just barely set and still glossy, about 3-4 minutes total.

5. 5

   Fold in the diced tomato, chives, and basil off the heat so the tomato stays fresh and juicy.

6. 6

   Sprinkle with smoked paprika and serve immediately while warm.