Greek Tomato & Herb Scramble with Brazil Nuts

Instructions

1. 01

   Crack the eggs into a small bowl. Whisk gently with a pinch of salt and pepper until just combined — do not over-beat.

2. 02

   Warm the olive oil in a non-stick skillet over medium-low heat. Add the minced garlic and let it bloom for 30 seconds until fragrant but not browned.

3. 03

   Add the diced tomato and a small pinch of salt. Cook 2 to 3 minutes, stirring occasionally, until the tomato softens and releases its juice.

4. 04

   Lower the heat to low. Pour in the eggs and let them sit untouched for 20 seconds, then push the curds gently from the edges toward the center with a silicone spatula. Continue every 20 seconds until the eggs are softly set but still glossy — about 2 minutes total.

5. 05

   Slide the scramble onto a plate. Scatter the slivered Brazil nuts, fresh parsley, and oregano over the top, then finish with a small squeeze of lemon and a final crack of black pepper. Serve warm.