Your original questions was for a scramble, so #1 is my preferred, super-easy scramble that works as an omelete too. #2 and #3 are non-scrambled variations which are pretty easy.
1) Pseudo pesto w/ tomato. In the dry pan, toast up some pine nuts over med-high heat. When they get fragrant, remove from heat and set aside. Heat your oil/fat (olive oil works for this one, or butter) up over medium, press in 1-2 cloves of garlic, but don't let get crispy or dark brown. Add in the eggs. Scramble until they just start to firm. Add diced tomato (tip: salt the tomato after you dice it). Firm eggs all the way. Add mozzerella (fresh for preference) and mix and melt. Add lots of torn fresh basil and cut the heat and mix in well. Top w/ the pine nuts and black pepper to season.
Your original questions was for a scramble, so #1 is my preferred, super-easy scramble that works as an omelete too. #2 and #3 are non-scrambled variations which are pretty easy.
1) Pseudo pesto w/ tomato. In the dry pan, toast up some pine nuts over med-high heat. When they get fragrant, remove from heat and set aside. Heat your oil/fat (olive oil works for this one, or butter) up over medium, press in 1-2 cloves of garlic, but don't let get crispy or dark brown. Add in the eggs. Scramble until they just start to firm. Add diced tomato (tip: salt the tomato after you dice it). Firm eggs all the way. Add mozzerella (fresh for preference) and mix and melt. Add lots of torn fresh basil and cut the heat and mix in well. Top w/ the pine nuts and black pepper to season.
2) Leek and Asparagus Frittata .
3) Asparagus, Gruyere, and Tarragon Souffleed Omelet