Scrambled Eggs with Sun-Dried Tomato

These scrambled eggs with sun-dried tomatoes, red onion, garlic, and Italian herbs boast deep, savory flavors for a quick and satisfying breakfast

• 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 together eggs and milk in a medium bowl with a fork for about 30 seconds. Set aside.

Step 2

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.

Step 3

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.