Basil Parm Breakfast Scramble

Our dipping oils aren't just for bread. They can add depth and flavor to a wide variety of dishes. This recipe uses our Pastamore Basil Parmesan Dipping Oil with scrambed eggs, provolone cheese, and veggies. You can substitute in your favorite omelet or scrambled egg ingredients to make this just the way you would like.

Ingredients:
4 - eggs
1 Tbsp - Pastamore Basil Parmesan Dipping Oil
4 oz - Baby portabella mushrooms, sliced
1/2 cup - grape tomatoes
1 oz - provolone cheese, shredded
1 cup - baby spinach
1/4 cup - milk
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, oil with cooking spray and add the sliced mushrooms and grape tomatoes. Cook until the mushrooms are tender.

2. Combine the eggs and milk in a medium mixing bowl and whisk well. Add the eggs to the pan and cook for two minutes stirring often. Add the provolone cheese and season with salt and black pepper.

3. Once the eggs have reached the desired doneness add the spinach and Pastamore Basil Parmesan Dipping Oil. Remove from the heat and mix well.

4. Serve immediately and enjoy!