Beat eggs, milk, salt and pepper in bowl until blended.
Heat butter in large nonstick skillet over medium heat until hot.
Pour in egg mixture.
As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
Remove from heat.
Serve stove top scrambled eggs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (550g)|
|Recipe Makes: 1|
|Calories from Fat: 56 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 25.6mg||8 %|
|Sodium 612.2mg||21 %|
|Potassium 825.7mg||22 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 26.2g|
|Protein 18.2g||26 %|
Powered by: USDA Nutrition Database
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: 232
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