Adri Barr Crocetti

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This will make enough for breakfast for two.

5 large eggs
10 Juliet tomatoes, halved
4 ounces Italian fontina cheese, cubed, generous 1/2 cup
1/4 cup loosely packed basil, cut in chiffonade
salt and pepper to taste
butter
Parmigiano

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Cut fontina in 1/2 inch cubes and set aside.

Cut Juliet tomatoes in half lengthwise and set aside.

Place 1 tablespoon butter in skillet and warm skillet, melting butter.  Place cheese in skillet and cook, until cheese begins to melt.  You may see some of the cheese start to brown.  That is fine.

While the cheese is cooking, crack the eggs into a bowl, and whisk with 1/4 teaspoon salt to combine.

The cheese will melt after just a couple of minutes.  Next add the eggs, and begin to scramble them.

Just before the eggs are done, add the tomatoes to the skillet and toss to warm them and cook slightly.

Remove from heat and add basil and pepper, tossing to combine.

Turn onto serving plate.  Grate parmigiano over the eggs and serve.

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Feel free to adjust the cheese up or down.  Sometimes I use a combination of cheeses; cheddar is a particularly nice choice.  And if you are lucky enough to get your hands on it, Baby Parmigiano is fantastic.  This is a nice dish to serve when you eat breakfast on the patio.  Start with coffee and grapefruit.  Then make your eggs and serve them with slices of hearty whole grain toast and bacon for a great start to a summer day.