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Ingredients

6 large eggs 6 teaspoons milk 1 tablespoon olive oil 2 cloves garlic, chopped ¼ cup chopped red onion ½ 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

Nutrition Info

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 servingSize: - sodium: 689.7 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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.

2 servings

Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.