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| Grape Tomato and Portobello Scrambled Eggs |
1 stick unsalted butter
½ pint grape tomatoes, sliced in half lengthwise
2 large Portobello mushrooms, chopped into ½ inch pieces
¼ large red onion, diced
1 teaspoon dried oregano
2 teaspoons dried basil
¼ teaspoon fennel seed
1 dozen eggs
1 teaspoon salt
½ teaspoon freshly ground black pepper
dash Tabasco sauce
1 teaspoon sugar
1 bag grated Kraft Italian Five Cheese Blend, (mozzarella, provolone, Parmesan, Romano and Asiago)
8 ounces cream cheese, cubed
4 or 5 leaves fresh Basil, julienned (optional)
In a large heavy frying pan, melt the butter over medium high heat, and add the halved tomatoes, Portobello's, diced onion, dried oregano, dried basil and fennel seed. Reduce heat to medium and stir frequently until all ingredients are lightly browned and fragrant (about 10 minutes). Reduce heat to low and cover the frying pan.
Put the eggs, salt, pepper, Tabasco and sugar in a blender and blend on high until frothy, uncover pan and add the egg mixture to the mushrooms & tomatoes. Raise heat to medium high, add the cheeses and cook until the eggs are set, stirring constantly and scraping the sides and bottom of the pan towards the center of the pan. Add the fresh basil just before the eggs are fully set. These eggs will be soft and creamy and not as firm as regular scrambled eggs.
More Recipes: Eggs Benedict with Herb Poached Eggs | Berry French Toast | Fresh Asparagus & Herb Baked Eggs
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