Fluffy Scrambled Eggs With Fresh Herbs
|Milk/Half-and-half/light cream||1⁄4 Cup (4 tbs)|
|Ground white pepper||1⁄8 Teaspoon|
|Butter spread||2 Tablespoon|
|Finely chopped onions/Shallots||1⁄3 Cup (5.33 tbs)|
|Finely chopped fresh tarragon/Parsley/chive/basil/marjoram/oregano leaves||1 Teaspoon|
In medium bowl, with wire whisk, blend eggs, milk, salt and pepper.
In 12-inch nonstick skillet, melt Spread over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender.
Reduce heat to medium and stir in egg mixture until eggs and onions are combined.
Stir in herbs and cook, stirring frequently, until eggs are set.