Scrambled Eggs with Arugula, Sun-Dried Tomatoes, and Goat Cheese

Name: Scrambled Eggs with Arugula, Sun-Dried Tomatoes, and Goat Cheese
Yield: Serves 4 to 6
Ingredients: 12 , large eggs; 3/4 teaspoon, table salt; 1/4 , ground black pepper; 6 tablespoons, half-and-half; 2 teaspoons, olive oil; 1/2 , medium onion, minced (about 1/2 cup); 1/8 teaspoon, red pepper flakes; 5 ounces, arugula, stemmed and cut crosswise into 1/2-inch-wide strips (about 5 cups); 1 tablespoon, unsalted butter; 3 ounces, oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped fine (1/4 cup); 3 ounces, goat cheese, crumbled (1/3 cup)

Main Courses
Vegetables
Cheese
Eggs
Weeknight
Vegetarian
Breakfast & Brunch

Appears in Cook's Illustrated January/February 2005

Why do additional ingredients quickly transform fluffy eggs into a watery mess?

SERVES 4 to 6

TIME 25 minutes

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