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Herbed Scrambled Eggs Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||1 Tablespoon|
|Finely chopped fresh chives||1 Tablespoon|
Serving size: Complete recipe
Calories 400 Calories from Fat 250
% Daily Value*
Total Fat 28 g42.8%
Saturated Fat 10.9 g54.6%
Trans Fat 0 g
Cholesterol 868 mg
Sodium 334.6 mg13.9%
Total Carbohydrates 9 g3%
Dietary Fiber 0.87 g3.5%
Sugars 7.9 g
Protein 30 g59.6%
Vitamin A 62.6% Vitamin C 47.8%
Calcium 26.9% Iron 27%
*Based on a 2000 Calorie diet
Lightly beat eggs in small bowl with whisk, whisk in milk and herbs.
Melt butter in medium saucepan over heat, add egg mixture; heat should be gentle.
When mixture begins to set on base of pan, gently fold egg mixture over with wooden spoon so uncooked mixture runs to base of pan.
Do not beat or stir vigorously or the texture will be crumbly.
Continue to cook and fold gently until eggs are still creamy and slightly firm.