Ingredients
Scale
6 large eggs
2 cups ripe tomatoes, diced
1/4 cup fresh basil, chopped
3 tbsp olive oil
1/2 cup grated halal-compliant cheese (e.g., mozzarella)
salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Drizzle olive oil into a 10-inch oven-safe skillet
Place tomatoes in the base of the pan and season with salt and pepper
Beat eggs in a bowl, stir in basil
Pour eggs over tomatoes and cheese
Cover and bake for 15 minutes until eggs begin to set
Notes
Use Roma tomatoes for optimal sweetness
Fresh basil provides the best flavor
Can substitute cheese with nutritional yeast for a vegan version
Store leftovers in an airtight container for 2-3 days
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: High protein
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 350mg