Velvet Scrambled Eggs with Fresh Herbs
Velvet Scrambled Eggs with Fresh Herbs might be just the morn meal you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 438 calories, 15g of protein, and 41g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 20 minutes. Only If you have marjoram, thyme, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet.
Instructions
In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan.
Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat.
Serve immediately with wedges of lemon as garnish and Green Salad.
In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
Toss the green salad with the vinaigrette and serve.