Creamy Herbed Scrambled Eggs |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This is a versatile recipe for scrambled eggs that I threw together trying to use up leftover low fat 'Laughing Cow' spreadable cheese wedges since I had run out of crackers. The flavored cheese gives it a wonderful taste and texture. Ingredients could be added to suit your tastes and what you have on hand. Ingredients:
1 tablespoon butter |
2 tablespoons diced onions |
5 eggs |
1/2 cup milk |
2 wedges of spreadable cheese (i use laughing cow, french onion flavor, which are 3/4 oz each) |
1 -2 tablespoon fresh parsley, minced |
salt and pepper |
Directions:
1. Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.
2. Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.
3. Cut the cheese wedges into small cubes.
4. Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.
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