Eggs with Herbs

Stir fresh herbs into scrambled eggs for an easy brunch or light supper main dish.
Makes 4 to 6 servings

Ingredients

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1 1/2 tablespoons unsalted butter
10 eggs
2 tablespoons milk or water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped mixed fresh herbs (such as parsley and tarragon) and scallions (green parts only)

Preparation

In a large nonstick skillet, over medium heat, melt the butter.

In a large bowl, whisk together the eggs, the milk or water, the salt, and the pepper. Pour the mixture into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes. Fold the herb and scallion mixture into the cooked eggs.

Created date

September 2005

Nutritional Information

Calcium 69.64 mg
Calories 183.2
Caloriesfromfat 66 %
Carbohydrate 1.5 g
Cholesterol 432.64 mg
Fat 13.6 g
Fiber 0.23 g
Iron 2.23 mg
Protein 13 mg
Satfat 5.38 g
Sodium 370.31 mg