Scrambled Eggs with Sun-Dried Tomato and Parmigiano-Reggiano

Scrambled Eggs with Sun-Dried Tomato and Parmigiano-Reggiano
Scrambled Eggs with Sun-Dried Tomato and Parmigiano-Reggiano
Portions:
Serving Size:
Ingredients:
Amount
Papetti's® Easy Eggs® Liquid Whole Eggs 1/2 cup
milk splash
sun-dried tomatoes, chopped 3
salt and pepper to taste
butter 1 Tbs.
whole wheat bread, toasted 1 slice
mayonnaise 1 Tbs.
Parmigiano-Reggiano cheese, grated 2 oz.

Directions

1. In small bowl, mix eggs, milk, sun-dried tomatoes, salt and pepper.

2. Melt butter in nonstick pan over medium heat.

3. Add egg mixture. Cook, stirring, until eggs are set but still a little runny.

4. Spread mayonnaise on toast. Top with eggs.

5. Garnish with Parmigiano-Reggiano. Serve.
 
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