Slow-Cooked Scrambled Eggs with Green Herbs
In a large bowl, whisk together the eggs, milk, salt, pepper, parsley, scallions and dill. Melt the butter in a large saute or omelet pan. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Check for seasonings. Serve hot.
From Food Network Kitchen: To ensure the best results, this recipe has been altered from what was originally published.
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