Cheesy Chicken and Tomato Scramble

Step 1: Begin by gathering all your ingredients. Ensure that your cooked chicken is diced into small bite-sized pieces, and your tomato is diced as well. Grate the cheese if it’s not already shredded.

Step 2: In a medium bowl, crack the four eggs and whisk them together until the yolks and whites are fully combined. Season the mixture with a pinch of salt and pepper to taste. This will add a bit of flavor to the eggs as they cook.

Step 3: Heat a large non-stick skillet over medium heat. Once the skillet is hot, add a small amount of oil or butter to coat the bottom. This will prevent the eggs from sticking and help achieve a nice texture.

Step 4: Pour the beaten eggs into the skillet and let them cook for a minute or so without stirring. As the edges start to set, use a spatula to gently push the cooked edges towards the center while tilting the pan to allow the uncooked eggs to flow to the edges.

Step 5: When the eggs are about halfway cooked (still slightly runny), add the diced chicken and diced tomatoes to the skillet. Stir gently to combine all the ingredients without breaking up the eggs too much. The residual heat will help cook the eggs through while incorporating the chicken and tomatoes.

Step 6: After a minute of stirring, sprinkle the shredded cheese evenly over the scrambled eggs. Allow the cheese to melt, which will take about 1-2 minutes. Stir occasionally to ensure the cheese is mixed throughout and the eggs are fully cooked.

Step 7: Once the cheese is melted and the eggs are fully cooked to your liking, remove the skillet from the heat. Taste the scramble and adjust seasoning if necessary, adding more salt or pepper as desired.

Step 8: Serve the Cheesy Chicken and Tomato Scramble immediately while it’s warm. You can enjoy it on its own or pair it with toast, a bagel, or a side of fresh fruit for a complete breakfast. Garnish with fresh herbs like parsley or basil if you like for an extra touch of flavor.