Herbed Scrambled Eggs Recipe - Cooking Index
Herbed Scrambled Eggs Recipe - Cooking Index
| 1 tablespoon | 15ml | Butter |
| 6 | Eggs | |
| 2 tablespoons | 30ml | Cream |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Freshly-ground white or black pepper | |
| 1 teaspoon | 5ml | Chopped fresh tarragon, parsley or chives |
| = (or a combination) |
Melt butter in a medium nonstick skillet over medium heat. Pour in the eggs. Cook 1 minute without stirring.
With a wooden spoon or heat-resistant rubber spatula, gently turn the eggs from bottom to top, scraping around all edges. Eggs should not brown. When eggs form soft, creamy small curds, add herbs; turn onto warm plates and serve immediately.
This recipe yields 2 servings.
Carbohydrates: 2.5 grams
Net Carbs: 2.5 grams
Protein: 19.5 grams
Fat: 27 grams
Calories: 337
Description:
"The delicate flavor of fresh herbs gives scrambled eggs a new flavor dimension. Its really worth the little extra effort."
Source:
Atkins Cookbook at http://atkinscenter.com
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