Scrambled Eggs With Chicken And Sun Dried Tomatoes
|Dried basil leaves||1 Teaspoon|
|Ground black pepper||To Taste|
|Cooked chicken||5 Ounce, chopped|
|Oil packed sun dried tomatoes||1⁄4 Cup (4 tbs), drained and cut into thin strips|
|Chopped green onion||2 Tablespoon|
|Grated romano cheese||1 Tablespoon (Belgioioso)|
In medium bowl, beat together eggs, milk, basil and pepper to taste.
Stir in chicken, tomatoes and onion.
In large skillet, melt butter over medium heat; pour in egg mixture.
Cook, without stirring, until mixture begins to set on bottom and around edges.
Using large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath.
Continue cooking over medium heat 2 to 3 minutes.
Remove from heat.
Sprinkle with BelGioioso Romano Cheese and serve immediately.
Serving size: Complete recipe
Calories 928 Calories from Fat 563
% Daily Value*
Total Fat 64 g97.8%
Saturated Fat 23.1 g115.7%
Trans Fat 0 g
Cholesterol 1007.3 mg335.8%
Sodium 731.1 mg30.5%
Total Carbohydrates 22 g7.5%
Dietary Fiber 6.6 g26.2%
Sugars 4 g
Protein 70 g140.6%
Vitamin A 81.8% Vitamin C 129.7%
Calcium 47.4% Iron 54%
*Based on a 2000 Calorie diet