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Chef John's Summer Scrambled Eggs

"Cooking isn't about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it's not a common practice since having a pool of liquid under your eggs is considered bad form. I don't care; I have toast. Try to find a goat milk feta cheese for this; it's awesome!"

Ingredients :

3 large eggs
1 pinch red pepper flakes
9 cherry tomatoes, halved
2 tablespoons crumbled feta cheese
1 tablespoon very thinly sliced fresh basil leaves
olive oil
1 pinch sea salt

Instructions :

Prep : 5M	Cook : 1M	Ready in : 10M

Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.