SouthWest Ohio Support Group
Scrambled Eggs with Fresh Herbs
Just a good egg recipe for those who love eggs, are on a soft diet, or don't want to eat meat the week before Easter.
Makes: 8 main-dish servings
16 lg. eggs
4 Tbsp. margarine or butter
Salt and pepper
1 Tbsp Dijon mustard
1/4 c. packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1/4 c. finely chopped fresh chives, plus additional whole chives for garnish
1. In a 12 inch skillet, combine beaten eggs, margarine, 1/4 teaspoon salt and 1/4 teaspon freshly ground black pepper. turn heat to medium-low. With wire whisk, gently and constantly whisk 5 to 7 minutes or until soft curds form but eggs are still wet.
2. Whisk in Dijon mustard, then chopped parsley and chives. continue whisking 1 to 2 minutes or until eggs are almost set and very creamy. Immediately remove skillet from heat and spoon eggs into warmed large serving bowl. Garnish with additional herbs.
Each Serving: about 205 calories 3 g. protein, 2 g carbohydrate, 16 g totalfat (4 g saturated) 425 mg. cholesterol, 285 mg. sodium
For smaller portions just use the idea of adding Dijon mustard and herbs. Spray a non-stick pan instead of using butter or margarine. Reduces the fat.
Makes: 8 main-dish servings
16 lg. eggs
4 Tbsp. margarine or butter
Salt and pepper
1 Tbsp Dijon mustard
1/4 c. packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1/4 c. finely chopped fresh chives, plus additional whole chives for garnish
1. In a 12 inch skillet, combine beaten eggs, margarine, 1/4 teaspoon salt and 1/4 teaspon freshly ground black pepper. turn heat to medium-low. With wire whisk, gently and constantly whisk 5 to 7 minutes or until soft curds form but eggs are still wet.
2. Whisk in Dijon mustard, then chopped parsley and chives. continue whisking 1 to 2 minutes or until eggs are almost set and very creamy. Immediately remove skillet from heat and spoon eggs into warmed large serving bowl. Garnish with additional herbs.
Each Serving: about 205 calories 3 g. protein, 2 g carbohydrate, 16 g totalfat (4 g saturated) 425 mg. cholesterol, 285 mg. sodium
For smaller portions just use the idea of adding Dijon mustard and herbs. Spray a non-stick pan instead of using butter or margarine. Reduces the fat.
We must let go of what was if we are going to embrace what is ! 
