Scrambled Eggs with Cheese and Tomato

Beat the eggs with salt and set aside.

Slice the sun-dried tomatoes (if they come in olive oil, then drain them a bit, if not, then you will have to rehydrate them in water for 5 minutes).

Heat up a pan with some oil and add the strips of tomato, cooking for several seconds.

Add the cheese to the pan and stir with the tomatoes for a few seconds, or until the cheese is melted, and mixed well with the tomato.

Pour in the eggs, and add a touch of pepper. Cook together with the cheese and tomato. With a wooden spoon break up the eggs and stir so they don't stick. Depending on how you like your eggs cooked (wet or dry), your eggs will be ready soon!

If you don't have ricotta cheese, don't fret, you can use cottage cheese or something similar.

If you have basil leaves on hand, wash them and add them to your scramble.