Slow-Cooked Scrambled Eggs with Green Herbs

By ClaudiaJan

Ingredients

• 10 extra-large eggs
• 6 tablespoons whole milk or half-and-half
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons minced scallions, white and green parts
• 2 tablespoons minced fresh dill
• 2 tablespoons unsalted butter

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

In a large bowl, whisk together the eggs, milk, salt, pepper, parsley, scallions and dill. Melt the butter in a large saute or omelet pan. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Check for seasonings. Serve hot.

From Food Network Kitchen: To ensure the best results, this recipe has been altered from what was originally published.

CATEGORIES:

Eggs

Breakfast

Omelet

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