Scrambled Eggs with Tomato, Goat Cheese, and Mint

• 10 large eggs
• 1 large tomato, seeded, chopped
• 1/4 cup coarsely crumbled soft fresh goat cheese (such as Montrachet)
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh peppermint or other fresh mint
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 2 shallots, chopped
• Fresh mint sprigs (optional)

1. Whisk eggs in large bowl until well blended.
2. Add tomato, goat cheese, green onions, chopped mint, salt and pepper; whisk to blend.
3. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat.
4. Add shallots; saute 3 minutes.
5. Add remaining 2 tablespoons butter to skillet and let melt.
6. Add egg mixture; cook 2 minutes without stirring.
7. Using spatula or large spoon, gently stir and turn over portions of the egg mixture until cooked through but soft, about 4 minutes.
8. Divide scrambled eggs among 4 plates.
9. Garnish with mint sprigs, if desired, and serve.

eggs, tomato, goat cheese, green onions, fresh peppermint, salt, ground black pepper, butter, shallots, mint sprigs

Taken from www.epicurious.com/recipes/food/views/scrambled-eggs-with-tomato-goat-cheese-and-mint-104484 (may not work)