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Sun-Dried Tomato Scramble

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
2 servings
Breakfast
Sun-Dried Tomato Scramble
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
Instructions
1
Combine eggs and milk in a medium-sized container using a fork to mix them thoroughly for approximately 30 seconds.
2
Transfer the mixture to a separate area, allowing it to be set aside for further use.
3
In a medium-sized pan, heat olive oil over medium heat.
4
Add minced garlic to the hot oil and stir constantly until it reaches a fragrant state, roughly 1 minute later.
5
Introduce sliced red onion into the pan and stir occasionally until it becomes slightly translucent, approximately 2 minutes have passed.
6
Decrease the heat to a lower setting and add sun-dried tomatoes to the pan.
7
Allow the tomatoes to warm up and become soft, taking around 3 to 5 minutes.
8
Remove the pan from heat sources.
9
In a larger-sized pan, melt butter over medium heat.
10
Pour the beaten eggs into the pan and immediately place a layer of tomatoes on top.
11
Sprinkle salt, pepper, Parmesan cheese, oregano, thyme, and basil over the tomato layer.
12
Cook for 1 to 2 minutes, gradually folding in the edges of the egg as it begins to set underneath.
13
Continue cooking over medium-low heat, folding and stirring the eggs until they become scrambled and mostly set, taking around 2 to 3 minutes more.