8 large eggs
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons filtered water
1 tablespoon clarified butter or ghee
1 small tomato, roughly chopped
2 ounces soft goat cheese
1⁄4 cup fresh herbs (chives, thyme, parsley, dill, oregano), roughly chopped
In a large bowl, whisk together the eggs, salt, pepper, and water.
In a large nonstick skillet, warm the butter over medium heat until shimmering. Add the egg mixture and stir with a wooden spoon until the eggs form soft curds, about 3 minutes.
Fold in the tomatoes and remove the pan from the stove. Gently fold in the goat cheese and herbs, divine among four serving plates, and serve immediately.