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
Directions:
1.Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
2.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.
3.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.
