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.