SCRAMBLED EGGS WITH SUN-DRIED TOMATO
Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.
Provided by Christina Letts
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Beat eggs and milk in a bowl with a fork for about 30 seconds.
- 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.
- 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.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g
SCRAMBLED EGGS WITH SUNDRIED TOMATOES
"At their best scrambled eggs are soft and silky with a smooth texture. They can be eaten at any time of day and dressed up to make a complete meal. The key to perfect eggs is to gently (and slowly) pull and push them around the pan rather than continuously stirring. The temperature should be medium-low."
Yield Servings: 2
Number Of Ingredients 5
Steps:
- Melt the butter in a non-stick frying pan over a medium heat.
- Quickly whisk the eggs in a large bowl and then pour them into the melted butter. Leave for 20 seconds then slowly push and pull the eggs around the pan. You don't need to vigorously scramble them, just gently move them until soft curds have formed.
- Once the liquid egg has almost set, add the sundried tomato and gently stir together.
- Serve over hot buttered toast and season with black pepper.
SCRAMBLED EGG AND TOMATO
Make and share this Scrambled Egg and Tomato recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomato and basil and set aside.
- Beat the egg, water and garlic together.
- Heat oil (or use non-stick cooking spray), add the egg mixture.
- Cook and stir gently until the egg is nearly set.
- Sprinkle with paprika.
- Add the tomato mixture and the pepper.
- Cook and stir until the egg is completely set and the tomatoes are heated through.
- Serve with toast or English muffin.
PANINI WITH SCRAMBLED EGGS AND TOMATOES
Make and share this Panini With Scrambled Eggs and Tomatoes recipe from Food.com.
Provided by Boomette
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix eggs, milk, salt and pepper. In a skillet, heat oil at medium heat. Add the mixture of egg and cook, stirring often, until it makes big creamy pieces. Spread pesto in the panini, add scrambled eggs and garnish with slices of tomatoes and cheese.
- Heat another large skillet or a skillet with ridges at medium heat. Add panini and cook, pushing them, for about 8 minutes or until golden and crispy and cheese has melted (flip them at mid cooking).
Nutrition Facts : Calories 152.7, Fat 11.1, SaturatedFat 3.2, Cholesterol 281.1, Sodium 260.9, Carbohydrate 2.5, Fiber 0.4, Sugar 1.1, Protein 10.2
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