Scrambled Eggs

This light and creamy breakfast dish can be prepared in just 15 minutes and uses less than five ingredients. Surprise your family with one of the recipe variations.

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    1/4  cup 
    milk, half-and-half, or light cream
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    1/8  teaspoon 
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    Dash ground black pepper
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    1   tablespoon 
    butter or margarine

In a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk or fork. In a 10-inch skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg is cooked through, but is still glossy and moist. Remove from heat immediately. Makes 2 servings.
  • Greek Scrambled Eggs: Prepare as above, except cook and stir 2 cups fresh baby spinach in the butter until limp; add egg mixture. Fold in 1/2 cup crumbled feta cheese with minced garlic and fresh oregano or dill after the eggs begin to set. Sprinkle very thin red onion wedges over the top.
  • Cheese-and-Onion Scrambled Eggs: Prepare as above, except cook 1 green onion in the butter for 30 seconds; add egg mixture. Fold in 1/3 cup shredded cheddar or Swiss cheese after eggs begin to set.
  • Smokey Chicken Scrambled Eggs: Prepare as above, except cook 1/2 cup chopped deli-roasted chicken or smoked turkey and 2 tablespoons finely chopped red sweet pepper in the butter for 1 minute; add egg mixture. Fold in 1/3 cup shredded smoked mozzarella cheese after the eggs begin to set.
Nutrition information
Per Serving: cal. (kcal) 213, Fat, total (g) 16, chol. (mg) 441, sat. fat (g) 7, carb. (g) 2, pro. (g) 14, sodium (mg) 339, Percent Daily Values are based on a 2,000 calorie diet
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