1teaspoongrated Parmesanyou may use more but remember that it is a salty cheese so don't overdo it
1small handfulsweet basil leaveshow many leaves exactly depends on how large they are
lemon pepper seasoningto garnish
Instructions
In a small frying pan, heat the butter and olive oil.
Saute the garlic just until fragrant, about half a minute.
Add the tomato slices and continue sauteeing just until softened, about half a minute.
In a bowl, beat the eggs with the Parmesan.
Lower the heat, pour the egg-cheese mixture into the pan and cook the eggs, stirring to create volume, for about ten to 15 seconds.
Add the basil leaves and continue stirring just the until the eggs are set but still jiggly at the center (or cook longer for until the center is no longer wet).
Slide your scrambled eggs a la Margherita to a plate, sprinkle with lemon pepper seasoning and serve.