PREP: 15 minutes
COOK: 7 minutes
SERVINGS: 6
Great for last minute Sunday brunch! Quick and easy. You can even cut it into small pieces and serve as finger food!
Ingredients
6 large eggs
1/2 cup grated Romano cheese
6 medium fresh sage leaves, trimmed and thinly sliced
Salt and black pepper to taste
1 tablespoon extra virgin olive oil
6 medium scallions, trimmed and thinly sliced
2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes Green Chilies with Lime & Cilantro, or 2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes Green Chilies, drained
Directions
- In a large bowl beat eggs lightly with a fork. Stir in cheese, sage, salt and black pepper. Using a medium nonstick skillet with an ovenproof handle, heat oil over medium heat.
- Reserve 1 tablespoon of scallion greens. Cook remaining scallions in oil until limp, about 2 minutes. Add eggs; reduce temperature to low and cook 3 minutes. Draw egg mixture away from sides of pan with wooden spoon so uncooked portion of eggs runs to the side.
- Place petite diced tomatoes over top and cook until eggs are starting to set, 2 to 3 minutes. Sprinkle scallion greens on top. Place under broiler 1 to 1½ minutes to set and brown the top.
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