Place butter in microwave safe casserole. Microwave on high until butter melts, about 30 seconds. Add eggs and milk and scramble with a fork. Microwave on high for about 1 1/2 minutes.
Eggs will start to set around the edge of the dish. Break up cooked portions with fork; stir once or twice more from outside to center.
Stop cooking while eggs still look moist, soft and slightly underdone. If cooked until they are firm as you like, they will be overcooked and tough when served. Let stand for 1 to 4 minutes. Stir again. If eggs are not firm enough, microwave a few seconds more.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 4|
|Calories from Fat: 388 (66%)|
|Amt Per Serving||% DV|
|Total Fat 43.1g||57 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 1601.8mg||493 %|
|Sodium 567.4mg||20 %|
|Potassium 509.9mg||13 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.1g|
|Protein 47.4g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 589
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