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Scrambled Eggs With Chicken And Sun Dried Tomatoes

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  Eggs 4
  Milk 2 Tablespoon
  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
  Butter 1 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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Scrambled Eggs With Chicken And Sun Dried Tomatoes Recipe