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Tomato and Parmesan Scrambled Eggs

August 31, 2010

What a great way to start the day.  Leftover Roasted Parmesan Tomatoes make a great addition to a couple of eggs.  Nothing pleases me more when I have something from the evening before to make a delicious breakfast in a matter of moments, and that is why I always roast a few extra tomatoes.  Whether they are just plain or with some added ingredients they are always a welcome sight to see in the morning.  The only way it could get better is if someone else made it and brought it to me in bed.

Tomato and Parmesan Scrambled Eggs

Ingredients (Per Person)

  • 2 Halves of  Roasted Parmesan Tomatoes  (Leftovers, quartered)
  • 2 Large Eggs
  • 2 T. Milk
  • 1/4 C. Parmesan Cheese (grated)
  • 1 T. Unsalted Butter
  • Fresh Parsley (chopped) (save some for garnish)
  • Salt and Freshly Ground Pepper

Preparation

  1. Whisk the eggs in a bowl, add the milk
  2. Salt and Pepper as desired
  3. Put the butter in a pan and heat on medium-low
  4. Add the tomatoes and heat thoroughly
  5. Add the egg mixture and begin to scramble
  6. Add the cheese and fold into the eggs
  7. When eggs are almost ready add the chopped parsley
  8. Serve immediately

(Serves 1)

A contribution to Summer Fest 2010.  If you would like to see more wonderful recipes and information visit www.awaytogarden.com

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