Scrambled Eggs with Sun-Dried Tomatoes and Feta



Scrambled Egg with Sun Dried Tomatoes and Feta


Quick, comforting and little something that often makes my lunch.

No this is not for breakfast. While growing up, sunny side ups and boiled eggs were reserved for breakfast and the rest of the exciting eggs were all the main meal time affair.

Often times when I am rushing or just plain lazy, I make myself (and sometimes for all of us) some quick scrambled eggs. This is one of them. There is not a single time of day that spiced scrambled eggs will not taste good!

Scrambled Egg with Sun Dried Tomatoes and Feta

We Indians like to spice up everything, and add onions sometimes; yes, even to the scrambled eggs to tantalize the taste buds which are used to the zest and the zing. But if you do not want them, just make it your way – without the onion or the pepper. But the sun-dried tomatoes is what makes all the difference here. I love feta, but choose your favorite cheese.

Some whole grain toast and a tall glass of freshly squeezed orange juice, fiber and all.

orange juice and eggs for breakfast



Scrambled Eggs with Sun-Dried Tomatoes and Feta


Ingredients: (serves 2)

  1. 3 large eggs
  2. 2 tablespoon milk
  3. 4 tablespoon chopped sun-dried tomatoes
  4. 1.5 tablespoon butter or ghee
  5. 1.5 tablespoon chopped onion
  6. red pepper flakes, to taste
  7. salt and freshly ground pepper to taste
  8. 3 tablespoon feta cheese,  or as much as you want – broken/crumbled



Preparation:

Whisk the eggs and milk until frothy and set aside.

If you are not using sun-dried tomatoes in oil, you will need to re-constitute them by soaking the dried tomatoes in hot water until they are softened. Chop the tomatoes to desired size.

In a skillet, heat the butter or ghee. Add the red pepper flakes; when they start to sizzle add the onions and cook at medium flame until they soften a bit, for about  2 minutes. Do not allow them to brown.

Add the sun-dried tomatoes and toss it around for a minute. Slowly add the whisked eggs while breaking it gently with a fork as it coagulates. Add salt and pepper. Cook at low flame while stirring and breaking the  cooked egg to form a soft scramble. Keep stirring in low to medium heat until all parts of the egg is cooked and there are no runny liquid left in the pan.  The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set from the heat of the pan.The onion and the tomatoes should have been incorporated into the cooked egg. Switch off the heat.

Add the feta cheese to the pan, stir it in while the egg is still warm. Serve immediately.


Preparation Time: 5-10 minutes
Cooking Time: 12 minutes approx.
Serves: 2



Scrambled Egg with Sun Dried Tomatoes and Feta





Related Posts:

Indian Omelet

Skillet Eggs with Potatoes and Mushrooms

Egg Bhurji/Indian Scrambled Eggs

Frittata



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