Wednesday, August 20, 2008

Scrambled Eggs

3 large eggs
1/4 c. milk
2 green onions (scallions), finely chopped
1/4 tsp. minced garlic
1 tsp. parsley flakes
fresh ground pepper

olive oil

shredded cheddar

In small bowl, whisk eggs until light & frothy. Add milk, onions, garlic, parsley & pepper. Mix well.

Heat 1 - 2 TBS olive oil in skillet on medium high . When hot, give egg mixture one last good whisk & pour into skillet. Let cook until sides begin to set. Fold gently from the outide in, allowing egg mixture to find dry pan area to cook on. Continue to fold in, creating nice size chunks of scrambled egg. Cook to desired dryness. (Brown them if cooking for dad!)

Sprinkle cheese over & allow to melt.

Serve on tortillas with Pace & Breakfast Potatoes, or with a nice side of toast, or pancakes.

*Also good with a bit of chopped tomato, green or red pepper, &/or ham mixed in when you add the milk mixture.

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