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

Recipe by Real Simple October 2005

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Monica Buck

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

calcium 69.6mg; 183 calories; calories from fat 66%; carbohydrates 1.5g; cholesterol 432.6mg; fat 13.6g; fiber 0.2g; iron 2.2mg; protein 13mg; saturated fat 5.4g; sodium 370.3mg.
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