Name: Scrambled Eggs with Sun-Dried Tomato
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Eggs - 6 large; Milk - 6 teaspoons; Olive oil - 1 tablespoon; Garlic, chopped - 2 cloves; Chopped red onion - ¼ cup; Sun-dried tomatoes, cut into thin strips - ½ cup; Butter - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Grated Parmesan cheese - 2 tablespoons; Dried oregano - 1 pinch; Dried thyme - 1 pinch; Dried basil - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Scrambled Eggs with Sun-Dried Tomato

1. Eggs - 6 large

2. Milk - 6 teaspoons

3. Olive oil - 1 tablespoon

4. Garlic, chopped - 2 cloves

5. Chopped red onion - ¼ cup

6. Sun-dried tomatoes, cut into thin strips - ½ cup

7. Butter - 1 tablespoon

8. Salt and ground black pepper to taste - 1 tablespoon

9. Grated Parmesan cheese - 2 tablespoons

10. Dried oregano - 1 pinch

11. Dried thyme - 1 pinch

12. Dried basil - 1 pinch

How to cook deliciously - Scrambled Eggs with Sun-Dried Tomato

1. Stage

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

2. Stage

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.

3. Stage

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.