Scrambled Eggs With Herbs

Butter and cream never scream "healthy" but these scrambled eggs are, hands down, my very favorite - rich, moist, fluffy and bursting with flavor that only fresh herbs can deliver. Go ahead, indulge once in a blue moon - you've earned it.

Scrambled Eggs With Herbs

4 whole eggs

1 c egg whites

6 T cream {or if you want to be healthier, you can use non-fat cream or low fat-milk}

1 T butter

1 T chopped fresh chives

1 T chopped fresh tarragon

1 T chopped fresh dill

salt and fresh ground black pepper, to taste

In a bowl, whisk eggs, egg whites, cream and a pinch or 2 of salt until light and fluffy.

In a large non-stick skillet, melt the butter over medium heat. When butter has melted, pour the egg mixture into the pan and turn the heat to medium - low.  Give the eggs a minute to start cooking and then stir them constantly with a spatula until they are 90% cooked. Turn the heat to low if they are cooking too quickly - you don't want any browning.  Add the scallions and herbs and stir until eggs are just cooked through - they should be fluffy and slightly moist.  Remove from heat and finish with a dusting of fresh ground black pepper.

Source:  Jill Crusenberry