Tomato and Mozzarella Egg Scramble with Mortadella

1.In a medium bowl, crack the eggs and whisk them until well combined. Season with salt and black pepper to taste.

2.Heat the olive oil in a non-stick skillet over medium heat until shimmering.

3.Add the diced mortadella to the skillet and sauté for about 2-3 minutes until it starts to crisp up slightly.

4.Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until they soften and release their juices.

5.Pour the whisked eggs into the skillet, stirring gently to combine with the mortadella and tomatoes.

6.Cook the eggs, stirring occasionally, until they are just set but still creamy, about 3-4 minutes.

7.Remove the skillet from heat and gently fold in the diced mozzarella until it begins to melt into the eggs.

8.Serve immediately, garnished with additional black pepper if desired.