Scrambled Eggs With Sun-Dried Tomato - cooking recipe

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

Preparation

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.