Herbed Scrambled Eggs

2 servings

  • 6 large eggs
  • 2 tablespoons of cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 teaspoons chopped fresh tarragon, parsley, or chives or a combination

Directions:

1. Whisk eggs, cream, salt, pepper, and herbs in a medium bowl.
2. Melt butter in a large skillet over medium heat. Add eggs and cook, stirring with heatproof rubber spatula, until creamy, eggs are set but still moist, 3 to 5 minutes. Serve right away.

Nutrition Facts
Serving Size 162 g
Amount Per Serving
Calories 274
Calories from Fat 192
Total Fat 21.4g
Saturated Fat 8.7g
Total Carbohydrates 1.7g
Sugars 1.4g
Protein 19.1g

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Posted on October 26, 2010, in Breakfast, Lunch, Recipes and tagged , , . Bookmark the permalink. Comments Off on Herbed Scrambled Eggs.

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