Prep Time: 10 Mins
Cook Time: 5 Mins
Makes: 4 Servings
1/2 cup milk
Salt and pepper
1 Tbsp. butter
Asian, Italian OR Mexican Topping (see below)
Combine ingredients for topping of your choice in a small bowl; toss to mix well.
ASIAN: 2 Tbsp. chopped fresh cilantro, 2 Tbsp. finely chopped green onion, 2 tsp. freshly grated orange peel and 1 tsp. minced fresh ginger.
ITALIAN (Gremolata): 2 Tbsp. chopped fresh Italian parsley, 2 tsp. freshly grated lemon peel and 1 small clove garlic, minced.
MEXICAN: 2 Tbsp. chopped fresh cilantro, 2 tsp. freshly grated lime peel, 1 to 2 tsp. minced jalapeño pepper and 1 small clove garlic, minced.
1. BEAT eggs, milk, salt and pepper in a bowl until blended.
2. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN
egg mixture. As eggs begin to set, GENTLY PULL the eggs across the
pan with an inverted turner, forming large soft curds.
3. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and
no visible liquid egg remains. Do not stir constantly. REMOVE from heat.
4. SERVE immediately with desired topping.