Recipe courtesy of Ina Garten

Slow-Cooked Scrambled Eggs with Green Herbs

Name: Slow-Cooked Scrambled Eggs with Green Herbs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 10 extra-large eggs; 6 tablespoons whole milk or half-and-half; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons minced fresh parsley leaves; 2 tablespoons minced scallions, white and green parts; 2 tablespoons minced fresh dill; 2 tablespoons unsalted butter

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings

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Ingredients

10 extra-large eggs

6 tablespoons whole milk or half-and-half

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh parsley leaves

2 tablespoons minced scallions, white and green parts

2 tablespoons minced fresh dill

2 tablespoons unsalted butter

Directions

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.

This recipe has been updated and may differ from what was originally published or broadcast.