Photo: Monica Buck
Yield
Makes 4 to 6 servings

Stir fresh herbs into scrambled eggs for an easy brunch or light supper main dish.

How to Make It

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.

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