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Scrambled Eggs with Sun-Dried Tomato

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3 made it  |  0 reviews   |  1 photos

"Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast."
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25 m servings 406
Original recipe yields 2 servings


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  1. Beat eggs and milk in a bowl with a fork for about 30 seconds.
  2. 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.
  3. 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

Per Serving: 406 calories; 29.7 13.4 23.9 579 696 Full nutrition

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