Scrambled Eggs with Sun-Dried Tomato

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

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 399 calories; protein 23.4g; carbohydrates 12.7g; fat 29.4g; cholesterol 577.7mg; sodium 689.7mg.

Eat good breakfast to start the day has become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me power to make on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feeling full all day , and less likely grab a snack out of the street food before break .

Make fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your fridge next to the sweet drink or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.