Eggs Scrambled with Tomato and Basil

Ahmed and Mehmed decided to have some fun in the kitchen. The result was a truly gourmet and equally delicious french omelet. Just like I enjoyed watching my mother cooking and later in life that gave me the the pleasure of cooking, our kids are getting influenced the same way by watching us cooking and trying something new or giving a new twist to the usual dishes. What do you think Zinnur? They picked the recipe completely on their own. I am proud of them.

Ingredients:
8 to 10 egggs, beaten
4 tomatoes, peeled, seeded and coarsely chopped
1 handful fresh basil leaves and flowers, chopped ( since we did not have fresh basil at hand, they used about 1 tsp dried basil instead )
salt to taste
3 or 4 garlic cloves, flattened with the side of a knife blade
1 bouquet garni of bay leaf, thyme and a celery rib
1/4 cup olive oil
4 tbsps butter, cut into small pieces

Cook the tomatoes, salted, with the garlic, bouquet garni in the olive oil over low heat_tossing the mixture from time time_until the free liquid is evaporated and the tomatoes seem only to be coated with oil. Discard the garlic and the bouquet garni.

Add the butter to the eggs, season to taste, beat the mixture lightly with a fork and with a wooden spoon, stir it into the tomato mixture, keeping it over low heat and continuing to stir constantly. When the eggs begin to thicken, add the basil, chopped at the last minute to prevent it from blackening. Remove the eggs from the heat just before the desired consistency is achieved and continue stirring. Enjoy!