Sun-Dried Tomato and Herb Scrambled Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy scrambled eggs with sun-dried tomatoes and fresh herbs, perfect for a quick breakfast. This American-inspired recipe, ready in about 12 minutes, combines eggs, sun-dried tomatoes, fresh basil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 310 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 7 min Serves 2 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 6 large eggs in a bowl with 2 tbsp milk, 1/4 tsp salt, and a pinch of black pepper until fully combined. Heat 1 tbsp butter in a nonstick skillet over medium-low heat until melted and shimmering.
  2. Step 2: Add 1/4 cup chopped oil-packed sun-dried tomatoes to the skillet, cooking for 1 minute until warmed through. Pour in the egg mixture, stirring gently with a silicone spatula.
  3. Step 3: Cook slowly for 5-6 minutes, gently folding the eggs with the spatula as they set, until softly scrambled and still moist. Do not overcook.
  4. Step 4: Stir in 2 tbsp chopped fresh basil and 1 tbsp chopped fresh chives during the last minute of cooking. Remove from heat immediately and serve hot.

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