Scrambled Eggs With Arugula, Sun-Dried Tomatoes, And Goat Cheese

Ingredients

12 large eggs
6 tablespoons half-and-half
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
2 teaspoons olive oil
1⁄2 onion, chopped fine
1⁄8 teaspoon red pepper flakes
5 ounces baby arugula (5 cups), cut into 1⁄2-inch-wide strips
1 tablespoon unsalted butter
1⁄4 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
3 ounces goat cheese, crumbled (3⁄4 cup)

Instructions

Beat eggs, half-and-half, salt, and pepper with fork in medium bowl until thoroughly combined.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and pepper flakes and cook until onion has softened, about 2 minutes. Add arugula and cook, stirring gently, until arugula begins to wilt, 30 to 60 seconds. Spread mixture in single layer on medium plate; set aside.
Wipe out skillet with paper towels. Add butter to now-empty skillet and melt over medium heat, swirling to coat pan. Pour in egg mixture. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom and sides of skillet, and lifting and folding eggs as they form curds (do not overscramble or curds formed will be too small). Cook until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in arugula mixture and sun-dried tomatoes until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates, sprinkle with goat cheese, and serve immediately.

Scrambled Eggs With Arugula, Sun-Dried Tomatoes, And Goat Cheese

Ingredients

Instructions

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