Saturday, July 18, 2015

Caprese Egg White Scramble

We're in the thick of it: summertime!

I love summer, you have to love summer if you want to be a human. When summer rolls around I become obsessed with all things summer produce--cherries, for one. Tomatoes, for another. And with tomatoes comes my unstoppable summer obsession: CAPRESE SALAD.

If you follow me on instagram, you'll see that I recently started having caprese salad for dinner. I went to the store, uninspired to cook anything in sweltering heat, and came away with a big vine-ripened tomato and a fresh mozzarella ball (OK FINE I GOT TWO) along with a big bundle of fresh basil. A french baguette for the side made perfect sense.

Cut to a few days later and I still had quite a bit of fresh mozzarella begging to be used. That's when I came up with this delightful Caprese Egg White Scramble. A perfectly light but fulfilling breakfast that is satisfying and bursting with fresh summer flavor.

I started with a couple of cherry tomatoes (which I grew - ON MY PORCH! That's right. My very own tomato plant is proving quite lucrative). The tomatoes are sauteed in olive oil with fresh garlic, salt and pepper. Egg whites join the party as the tomatoes begin to burst. Fresh mozzarella, cut into small cubes, becomes melted and stringy throughout the scramble. Italian seasoning and red pepper flakes give our taste buds a kick. Fresh basil and a few drops of balsamic reduction, because what is a caprese salad with basil and balsamic?

Enjoy this scramble with a slice of whole wheat toast on a slow Saturday morning. I'd eat it for lunch or dinner, too - it's THAT good!

Caprese, previously: Caprese Pasta Salad

Here's what you need for Caprese Egg White Scramble* (Print Recipe!)

4 quartered cherry tomatoes
1 glove garlic, minced
2 egg whites (or about 6 tablespoons liquid egg whites from a carton)
2 slices fresh mozzarella, diced
1/4 teaspoon Italian seasoning
red pepper flakes, salt and pepper to taste
Fresh basil and balsamic glaze for garnish

Here's what you do

Heat 1 tablespoon olive oil in a pan over medium heat. Add the tomatoes and season with salt and pepper. Cook for 1-2 minutes, until just starting to burst, then add the garlic. Cook for 30 seconds, stirring constantly to prevent burning.

Turn the heat down to medium-low and add the egg whites. Cook untouched for about one minute then add the mozzarella, Italian seasoning, red pepper flakes, salt and pepper. Stir together until well combined. When the egg whites start to brown slightly and the mozzarella is melted, the scramble to ready to serve. Top with basil and balsamic, and enjoy with toast.

*Gas Stove Girl Original Recipe

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