Name: Scrambled eggs with herbs
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 large egg whites; 1 1/2 tbsp fresh chives, finely chopped; 1 tbsp fresh parsley, finely chopped; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp salted butter; 2 slices sourdough bread, sliced

Nutrition

Per serving

652 calories

Protein: 46g; 28% of calories
Carbs: 79g; 49% of calories
Fat: 16g; 23% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 0 min

In a small bowl, whisk the whole eggs, egg whites, chopped chives, chopped parsley, salt, and black pepper until well combined and slightly frothy. Toast the sourdough bread meanwhile.
Melt the butter in a nonstick skillet over medium-low heat. Pour in the egg mixture. Let it sit for a few seconds, then stir gently with a spatula, pushing the cooked folds toward the center. Cook for 3 to 4 minutes until the eggs are set but still look moist. Done when set and slightly moist, 160°F.

Nutrition

Ingredients

Instructions

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