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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When removing the skillet from the oven, beware of the hot handle! Ingredients:
10 large eggs, lightly beaten |
salt and freshly ground black pepper, to taste |
2 tablespoons chopped fresh dill |
2 tablespoons chopped fl at-leaf parsley, plus 1 tablespoon for garnish |
2 tablespoons unsalted butter |
8 ounces sour cream |
Directions:
1. 1. Preheat oven to 350°F. Beat eggs with salt, pepper, and herbs.
2. 2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it foams, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
3. 3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.
4. Per serving (with 1 ounce sour cream): 180 calories, 2g carbohydrates, 9g protein, 15g fat, 285mg cholesterol Nutritional analysis provided by Other
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