- Prep Time:
- 3 min
- Cook Time:
- 2 min
- 2 eggs
- 2 tbsp (30 mL) plain low fat yogurt or sour cream
- 1/2 tsp (2.5 mL) dried fine herb blend
- Pinch pepper
Whisk eggs, yogurt, fine herbs and pepper in small bowl.
Spray non-stick 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat.
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.
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.