Recipe Details
Ingredients
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6largeeggs
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6teaspoonsmilk
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1tablespoonolive oil
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2clovesgarlic, chopped
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¼cupchopped red onion
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½cupsun-dried tomatoes, cut into thin strips
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1tablespoonbutter
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salt and ground black pepper to taste
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2tablespoonsgrated Parmesan cheese
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1pinchdried oregano
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1pinchdried thyme
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1pinchdried basil
Cooking Directions
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Beat together eggs and milk in a medium bowl with a fork for about 30 seconds. Set aside.
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories399 | |
% Daily Value * | |
Total Fat 29g |
38% |
Saturated Fat 10g |
51% |
Cholesterol 578mg |
193% |
Sodium 690mg |
30% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 3g |
10% |
Total Sugars 7g |
|
Protein 23g |
47% |
Vitamin C 8mg |
9% |
Calcium 192mg |
15% |
Iron 5mg |
29% |
Potassium 745mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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