Scrambled Eggs with Sun-Dried Tomato

Sun-dried tomatoes, onion, and Italian herbs add savory depth to this big batch of fluffy scrambled eggs.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 399 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• 1 pinch dried thyme
• 2 cloves garlic, chopped
• 1 pinch dried oregano
• 1 pinch dried basil
• 6 teaspoons milk
• 6 large eggs
• 0.25 cup chopped red onion
• 0.5 cup sun-dried tomatoes, cut into thin strips

Recipe Instructions

Step 1

Beat eggs and milk in a bowl with a fork for about 30 seconds.

Step 2

Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.

Step 3

Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.