- 1 can (10 3/4 oz) Campbell's Condensed Cream of Celery Soup
- 8 eggs
- dash ground black pepper
- 2 tablespoons butter
- chopped fresh parsley or chives
Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally. Sprinkle with the parsley or chives.
Tip: Substitute Campbell's Cream of Chicken Soup for the Cream of Celery.