Stir fresh herbs into scrambled eggs for an easy brunch or light supper main dish.
1 1/2 tablespoons unsalted butter
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)
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.