Eggs with Herbs

Photo: Monica Buck

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

Yield: Makes 4 to 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 69.64mg
  • Calories: 183.2
  • Calories from fat: 66%
  • Carbohydrate: 1.5g
  • Cholesterol: 432.64mg
  • Fat: 13.6g
  • Fiber: 0.23g
  • Iron: 2.23mg
  • Protein: 13mg
  • Saturated fat: 5.38g
  • Sodium: 370.31mg


  • 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)


  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.
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