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Eggs with Herbs

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.