Scrambled Eggs with Fine Herbs
Serves
1
Prep Time
3 min
Cook Time
2 min
Print Recipe
The next time you’re looking for a simple and easy breakfast or brunch, add some dried fine herbs and a couple tablespoons of low fat yogurt for creamy scrambled eggs. Try with cooked chopped ham, pesto, sautéed sliced mushrooms, or grated Parmesan cheese to make this recipe your own!
Ingredients
- 2 eggs
- 2 tbsp (30 mL) plain low fat yogurt or sour cream
- ½ tsp (2.5 mL) dried fine herb blend
- Pinch pepper
Instructions
- Step 1
Whisk eggs, yogurt, fine herbs and pepper in small bowl.
- Step 2
Spray non-stick 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat.
- Step 3
Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.
Tips
- Near the end of cooking, stir 1 tbsp (15 mL) of one or more of the following ingredients into the eggs: chopped cooked ham, sautéed sliced mushrooms, sliced smoked salmon, grated Parmesan cheese, pesto, finely chopped fresh herbs, sautéed chopped onions, salsa, etc.
- Cooking over medium heat will produce scrambled eggs that are fluffy, creamy and thick.
- To make your own fine herb blend, stir together 1/4 tsp (1 mL) dried parsley, 1/4 tsp (1 mL) dried chives and 1/8 tsp (0.5 mL) dried tarragon.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 173 |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 4 g |
| Fibre | 0 g |
| Sugars | 2 g |
| Protein | 14 g |
| Sodium | 154 mg |