Scrambled Eggs with Sun-Dried Tomato

Ingredients

• large eggs
• teaspoon smilk
• tablespoon olive oil
• clove sgarlic, chopped
• 1/4 cup chopped red onion
• 1/2 cup sun-dried tomatoes, cut into thin strips
• tablespoon butter
• salt and ground black pepper to taste
• tablespoon sgrated Parmesan cheese
• pinch dried oregano
• pinch dried thyme
• pinch dried basil

Instructions

1. Beat together eggs and milk in a medium bowl with a fork for about 30 seconds. Set aside.
2. 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.
3. Heat butter in a large skillet over medium heat.
4. Pour in beaten eggs.
5. Immediately top with tomato mixture; season with salt and pepper.
6. Sprinkle with Parmesan cheese, oregano, thyme, and basil.
7. Cook for 1 to 2 minutes, slowly folding in the edges of egg as it begins to set underneath.
8. Continue cooking over medium low heat, folding and stirring eggs until scrambled and mostly set, 2 to 3 minutes more.