Grape Tomato and Portobello Scrambled Eggs

Grape Tomato and Portobello Scrambled Eggs
 
1 stick unsalted butter
1/2 pint grape tomatoes, sliced in half lengthwise
2 large Portobello mushrooms, chopped into 1/2 inch pieces
1/2 large red onion, diced
1 teaspoon dried oregano
2 teaspoons dried basil
1/4 teaspoon fennel seed
1 dozen eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
dash Tabasco sauce
1 teaspoon sugar
1 bag grated Kraft Italian Five Cheese Blend
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.
 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes