Ingredients Jump to Instructions ↓

  1. 10 extra-large eggs

  2. 6 tablespoons whole milk or half-and-half

  3. 1 teaspoon kosher salt

  4. 1/2 teaspoon freshly ground black pepper

  5. 2 tablespoons unsalted butter , divided

  6. 1 tablespoon minced fresh parsley leaves

  7. 1 tablespoon minced scallions, white and green parts

  8. 1 tablespoon minced fresh dill

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan . Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula , until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions , and dill. Stir until the butter is melted. Check for seasonings. Serve hot.


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