- 1 tablespoon olive oil
- 1 tablespoon EVOO, garlic infused
- 2 eggs
- 1 teaspoon water
- 1 tomato (2 slices and the rest of the tomato diced)
- 2 sprigs, fresh basil (one sprig diced)
- Salt and pepper to taste
Scramble eggs in a mixing bowl with a small amount of water. Place olive oil in a non-stick frying pan over medium heat. Add eggs, diced tomato and diced basil to the pan. Stir eggs in pan so that they cook evenly. Eggs should be removed from heat before the surface of the eggs are completely dry. Place eggs on a plate. Garnish with tomato slices and fresh basil. Drizzle garlic infuses olive oil over the top of the eggs. Serve immediately.