Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.
Ingredients
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6 large eggs
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6 teaspoons milk
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1 tablespoon olive oil
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2 cloves garlic, chopped
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¼ cup chopped red onion
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½ cup sun-dried tomatoes, cut into thin strips
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1 tablespoon butter
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salt and ground black pepper to taste
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2 tablespoons grated Parmesan cheese
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1 pinch dried oregano
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1 pinch dried thyme
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1 pinch dried basil
Directions
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Beat together eggs and milk in a medium bowl with a fork for about 30 seconds. Set aside.
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Heat olive oil in a medium skillet over medium heat. Cook and stir garlic in hot oil for about 1 minute. Add red onion; cook, stirring occasionally, until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook and stir until tomatoes are warm and soft, 3 to 5 minutes. Remove from heat.
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Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately top with tomato mixture; season with salt and pepper. Sprinkle with Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edges of egg as it begins to set underneath. Continue cooking over medium-low heat, folding and stirring eggs until scrambled and mostly set, 2 to 3 minutes more.
Nutrition Facts (per serving)
| 399 | Calories |
| 29g | Fat |
| 13g | Carbs |
| 23g | Protein |
