Summer Egg Scramble

I know it's nearing the end of the summer but we have been enjoying this yummy breakfast for a couple months now so I wanted to share.  My friend made me something similar when the girls and I had a sleepover with her and her kids and I haven't been able to stop making it since.  Even my three-year-old loves it and asks me to make it for her frequently.  She even loves to run outside and pick some fresh basil and tomatoes for it. 

I love quick and easy breakfasts that are also healthy and fresh.  This egg scramble is easily customizable to suit your own tastes, what you have in your fridge or even your garden! Enjoy.


Summer Egg Scramble
serves 2

olive oil
4 slices Canadian bacon, cut into 1/2-inch squares
1-2 cloves garlic
4 large eggs
small handful of cherry or grape tomatoes, diced (or about 1/3-1/2 cup diced tomato)
3-4 large basil leaves, chopped
2-4 Tbsp. fresh mozzarella shredded or small-diced (try smoked mozzarella too!)

Crack the eggs into a bowl and whisk.  Set aside.  Heat a drizzle of olive oil over medium high heat in a frying pan, saute the ham until it just starts to brown.  Add the garlic for another 30 seconds.  Add eggs and tomatoes scramble about 2 minutes.  Remove from heat while they are sill a little glossy and toss in the basil and cheese.  Stir just to combine and allow to sit for a minute or so, so the cheese can melt.  Slide onto two plates and garnish with extra basil and tomatoes, if desired.