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Breakfast recipe · from the recipe book

Tomato-Basil Scramble with Rosemary Roasted Potatoes

Creamy soft-scrambled eggs folded with juicy cherry tomatoes, basil and parsley, served beside crisp-edged rosemary garlic potatoes.

Tomato-Basil Scramble with Rosemary Roasted Potatoes

Ingredients

  • 4 small680 gRed potatoescut into 3/4-inch chunks
  • 2 tbsp27 gOlive oil
  • 1¾ tsp2 gDried rosemary
  • ¾ tsp2 gGarlic powder
  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • 2 cups300 gCherry tomatoeshalved
  • ½ cup leaves12 gFresh basiltorn
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ⅓ cup grated30 gGrated Parmesan
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the potato-red chunks with two-thirds of the olive oil, the rosemary, the garlic powder, half the salt and half the black pepper; spread in one layer.
  3. Roast the potatoes 30 to 35 minutes, flipping halfway, until golden and tender.
  4. While the potatoes roast, whisk the egg, egg white, milk, the remaining half of the salt and the remaining half of the black pepper in a bowl.
  5. About 10 minutes before the potatoes are done, heat the remaining one-third of the olive oil in a nonstick skillet over medium heat and cook the cherry tomatoes 2 minutes until just softened; move them to a plate.
  6. Lower the heat to medium-low, pour in the egg mixture and stir slowly with a spatula, folding into soft curds, until set and no liquid egg remains, reaching 160°F (71°C).
  7. Off the heat, fold in the cherry tomatoes, basil and half the parsley.
  8. Divide the scramble and roasted potatoes among 4 plates, and top with the parmesan and the remaining half of the parsley.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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