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Lilly’s Table

 
 
Tomato Plate
© Lillys-Table.com Photo of Scrambled Eggs
 

Tags: Dairy Free vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Scrambled Eggs

from Scrambled Eggs & the Tomato Plate, the Week of August 12, 2012.
View the next recipe for this meal.

When it comes to eggs, this go to method is simple and perfect in a hurry. Lower heat will help keep the eggs soft and moist.

Ingredients

  • ½ tablespoon butter, unsalted
  • 3 eggs
  • 1 pinch salt
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Heat a small skillet (cast iron is my preference) over medium heat.

Whisk the eggs with the salt. Pour into the skillet. Reduce the heat slightly to medium-low.

With a soft spatula, scrape and fold until the eggs are cooked through, but still soft.

Grind fresh black pepper over the top.