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Serves 4
Comments
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
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
Directions
In a large bowl, whisk together the eggs, milk, salt, pepper, parsley, scallions and dill.
Melt the butter in a large sauté 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.
Melt the butter in a large sauté 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.
The Cook:
Ina Garten
Keywords: breakfast, eggs
Category: Breakfast
Recipe #642 was added on October 17, 2014 by deebeeeff and last updated on October 21, 2021.
Category: Breakfast
Recipe #642 was added on October 17, 2014 by deebeeeff and last updated on October 21, 2021.
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