Jazzing up Eggs with only a few Ingredients!

Jazzing up eggs with only a few ingredients!

Today was a day where I looked in the fridge and saw only a few ingredients. By looking at the few ingredients in my fridge and cupboards I didn't see much for breakfast other than traditional boiled, scrambled, fried egg, poached, or sunny side up egg. Don't get me wrong I love all of those options! Thursday is a day where my cupboards and fridge are looking a little scarce because I do most of my grocery shopping on the weekend. Last week Kroger had eggs on sale for 10/10 so I bought 4 dozen. Eggs can last up to a few weeks in the refrigerator and are used in so many recipes. 

I decided I would jazz up my scrambled eggs this morning with some fresh herbs and with the couple of veggies that I had in the refrigerator, tomatoes and purple onion. Another marriage made in food heaven is tomato and basil. So why not tomato and basil scramble? I encourage everyone to utilize the ingredients in the kitchen in order to reduce food waste, and to stretch your food bill. This may take a little creativity but it works and its fun! This practice is great for college students or those on a tight or limited budget. I don't think I ever used basil in scrambled eggs in the past but I knew I loved it so I couldn't really go wrong. It was my kids that I worried was about liking it, but I can tell you, I loved it! The dish was amazing! The fresh herbs gave the eggs a fresh, healthy spin on eggs.

Recipe

Butter for sauteing the onion and cooking the eggs.
6 Eggs
1/4 cup milk. I used 2 percent. However you can use half and half or even cream if you have this in your fridge.
Purple onion (or any other onion you have in the house. e.g. green onion, yellow or white onion). Dice onion.
Tomatoes (I had grape tomatoes in the refrigerator, however any tomato will do)
Salt and pepper
Cheese - If you have any cheese in your fridge, use it! I had two slices of sliced cheddar cheese left so I used it.
Fresh Basil (I have fresh herbs on my sill)
Dry Parsley (Parsley is a great herb to keep in your cupboard. I used most of my fresh parsley in another dish this week. I have to wait for it to grow back!)

On medium heat. Add butter and diced onions to the pan and saute. Next whisk eggs and milk. Add diced tomatoes to the onions and stir. Add salt and pepper. You don't want to cook the tomatoes too long because they will turn soggy, about a minute. Next add whisked eggs. Stir continuously so eggs do not burn. Add spices and cheese until cooked through. Add spices on top of eggs. Serve with toast. Enjoy!