Scrambled Eggs with Sun-Dried Tomato

Name: Scrambled Eggs with Sun-Dried Tomato
Total time: 25
Yield: 2
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; salt and ground black pepper to taste; 2 tablespoons grated Parmesan cheese; 1 pinch dried oregano; 1 pinch dried thyme; 1 pinch dried basil

Recipe by Christina Letts from allrecipes.com

Breakfast 25 Mins.

Ingredients

2 servings

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6 large eggs
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6 teaspoons milk
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1 tablespoon olive oil
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2 cloves garlic, chopped
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0.25 cup chopped red onion
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0.5 cup sun-dried tomatoes, cut into thin strips

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1 tablespoon butter
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salt and ground black pepper to taste
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2 tablespoons grated Parmesan cheese
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1 pinch dried oregano
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1 pinch dried thyme
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1 pinch dried basil

Instructions

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