Chicken Parmesan Baked Scramble Recipe
scrambled eggs, mozzarella, roasted tomatoes, pomodoro sauce
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare Roasted Tomatoes
If you haven't already prepared the roasted tomatoes, slice them in half, drizzle with olive oil, and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes until caramelized.
- 2
Whisk Eggs
In a large bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add salt, black pepper, and dried oregano to the eggs and mix well.
Cooking
- 3
Cook the Eggs
In a large non-stick skillet, heat the olive oil over medium heat. Pour in the whisked eggs and cook gently, stirring occasionally, until the eggs are scrambled and just set, about 4-5 minutes.
- 4
Combine Ingredients
Once the eggs are cooked, lower the heat and add the roasted tomatoes and pomodoro sauce to the skillet. Gently fold everything together until well combined. Then sprinkle the mozzarella cheese on top.
- 5
Bake the Scramble
Preheat your oven broiler. Once the cheese is added, place the skillet under the broiler for about 2-3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
- 6
Serve
Remove the skillet from the oven and let it cool for a minute. Serve the Chicken Parmesan Baked Scramble warm, garnished with additional oregano if desired.
