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Herbed Scrambled Eggs

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Ingredients
  Eggs 4
  Milk 1⁄2 Cup (8 tbs)
  Finely chopped fresh parsley 1 Tablespoon
  Finely chopped fresh chives 1 Tablespoon
  Butter 1 Teaspoon
Directions

1.
Lightly beat eggs in small bowl with whisk, whisk in milk and herbs.
2.
Melt butter in medium saucepan over heat, add egg mixture; heat should be gentle.
When mixture begins to set on base of pan, gently fold egg mixture over with wooden spoon so uncooked mixture runs to base of pan.
Do not beat or stir vigorously or the texture will be crumbly.
Continue to cook and fold gently until eggs are still creamy and slightly firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Slow Cooked
Ingredient: 
Egg
Interest: 
Healthy

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 400 Calories from Fat 250

% Daily Value*

Total Fat 28 g42.8%

Saturated Fat 10.9 g54.6%

Trans Fat 0 g

Cholesterol 868 mg289.3%

Sodium 334.6 mg13.9%

Total Carbohydrates 9 g3%

Dietary Fiber 0.87 g3.5%

Sugars 7.9 g

Protein 30 g59.6%

Vitamin A 62.6% Vitamin C 47.8%

Calcium 26.9% Iron 27%

*Based on a 2000 Calorie diet

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Herbed Scrambled Eggs Recipe