steps

1. 1.

   In a bowl, whisk the eggs with a pinch of salt and pepper. Set aside.

2. 2.

   Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.

3. 3.

   Add the cherry tomatoes, dried basil, paprika, salt, and pepper. Cook for an additional 2 minutes.

4. 4.

   Pour the beaten eggs into the skillet and gently stir with the vegetables. Cook until the eggs are set but still slightly runny, about 3-4 minutes.

5. 5.

   Remove from heat and let the residual heat finish cooking the eggs to the desired consistency.

6. 6.

   Serve the Tomato Veggie Scramble hot, garnished with fresh basil leaves.