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Scrambled Eggs with Sun-Dried Tomato
Scrambled Eggs with Sun-Dried Tomato
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Savory scrambled eggs with sun-dried tomatoes, red onion, garlic, and Italian herbs offer a flavorful and satisfying breakfast option.
Ingredients:
  • 6 large eggs
  • 6 teaspoons milk
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 0.25 cup chopped red onion
  • 0.5 cup sun-dried tomatoes, cut into thin strips
  • 1 tablespoon butter
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch dried oregano
  • 1 pinch dried thyme
  • 1 pinch dried basil
Instructions:
  • Whisk eggs and milk in a medium bowl for 30 seconds.
  • In a skillet, warm olive oil over medium heat. Sauté garlic for 1 minute. Add red onion and cook until slightly translucent, about 2 minutes. Stir in sun-dried tomatoes and cook until warm and soft, 3 to 5 minutes. Take off the heat.
  • In a large skillet over medium heat, melt butter. Add beaten eggs. Quickly add tomato mixture, season with salt and pepper, then sprinkle with Parmesan cheese, oregano, thyme, and basil. Cook, folding in edges as eggs set, for 1 to 2 minutes. Reduce heat to medium-low and continue cooking, stirring and folding until eggs are scrambled and mostly set, 2 to 3 minutes more.

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