Scrambled Eggs With Sun-Dried Tomato Recipe

Name: Scrambled Eggs With Sun-Dried Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 6 teaspoons milk; 1 tablespoon olive oil; 2 cloves garlic, chopped; 1/4 cup chopped red onion; 1/2 cup sun-dried tomatoes, cut into thin strips; 1 tablespoon butter; salt and ground black pepper to taste; 2 tablespoons grated Parmesan cheese; 1 pinch dried oregano; 1 pinch dried thyme; 1 pinch dried basil

Servings: persons

6 large eggs
6 teaspoons milk
1 tablespoon olive oil
2 cloves garlic, chopped
1/4 cup chopped red onion
1/2 cup sun-dried tomatoes, cut into thin strips
1 tablespoon butter
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried basil

1
Beat eggs and milk in a bowl with a fork for about 30 seconds.
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.
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.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large eggs, 6 teaspoons milk, 1 tablespoon olive oil, 2 cloves garlic, chopped, and more.

Yes, Scrambled Eggs With Sun-Dried Tomato falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrambled Eggs With Sun-Dried Tomato

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