Step 1

In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.

Step 2

Heat the oil in a large frying pan over medium heat. Add the shallot and sauté, stirring occasionally for about a minute or until softened.

Step 3

Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.

Step 4

Place the tomato mixture in bowl and set aside.

Step 5

Melt the butter in the same pan you used for the tomatoes over medium heat.

Step 6

Pour in the egg mixture and reduce the heat to medium-low.

Step 7

Cook the eggs until they begin to set. Stir the eggs and scrape the sides and bottom of the pan - folding them into the eggs. Cook until the eggs are cooked but still moist. Add the cheese and stir to incorporate into the eggs.

Step 8

Remove the pan from the heat and let stand as the cheese continues to melt.

Step 9

Gently fold the tomatoes. Garnish with fresh basil or arugula.