Caprese Inspired Skillet Eggs with Arugula Salad and Garlic Toast

A quick and flavorful vegetarian meal featuring scrambled eggs studded with cherry tomatoes and fresh mozzarella, served alongside a simple balsamic arugula salad and warm garlic toast.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.48/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Pescatarian
• High-Protein

Tags

• quick
• sauté
• healthy
• savory
• fresh
• comfort food

Ingredients

• 10 eggs (large)
• 2 cup cherry tomatoes (halved)
• 4 ounce fresh mozzarella cheese (torn or diced into small pieces)
• 0.25 cup fresh basil (chopped)
• 2 tablespoon olive oil
• 2 garlic cloves (minced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 5 ounce arugula
• 2 tablespoon balsamic vinegar
• 4 slice crusty bread
• 2 tablespoon butter (softened)
• 0.5 teaspoon garlic powder

Instructions

1. In a medium bowl, whisk together the eggs with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper until well combined.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
3. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften slightly.
4. Pour the whisked eggs into the skillet. As the eggs begin to set, gently push them from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking, stirring occasionally, until the eggs are mostly set but still slightly moist.
5. Stir in the fresh mozzarella cheese and chopped fresh basil. Remove the skillet from the heat and let it sit for 1 minute to allow the mozzarella to melt slightly.
6. While the eggs are cooking, prepare the garlic toast. In a small bowl, combine the softened butter and garlic powder. Spread the garlic butter evenly over one side of each slice of crusty bread. Toast the bread in a toaster, under a broiler, or in a clean skillet until golden brown and crispy.
7. In a separate medium bowl, combine the arugula with the balsamic vinegar and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to coat.
8. Divide the skillet eggs among plates. Serve immediately with the arugula salad and garlic toast on the side.

Notes

Leftovers of the eggs are best reheated gently in a microwave or skillet; however, this dish is most enjoyable when freshly prepared. For extra spice, a pinch of red pepper flakes can be added to the eggs.

Nutrition (per serving)

• Calories: 502
• Protein: 25.5 g
• Carbohydrates: 28.5 g
• Fat: 32.8 g
• Fiber: 2.8 g
• Sodium: 1125 mg
• Saturated Fat: 14.3 g
• Sugar: 5.4 g
• Cholesterol: 490 mg