Every bit as quick as scrambled eggs are meant to be, this hearty dish— with red pimientos and green parsley or chives— is nice for hectic Christmas mornings.
Ingredients
- 12 large eggs
- 1-1/2 cups 2% milk, divided
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons diced pimientos
- 2 tablespoons minced fresh parsley or chives
- 2 tablespoons all-purpose flour
- 1/4 cup butter, cubed
Directions
- In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos and parsley. In a small bowl, combine flour and remaining 1/2 cup milk until smooth; stir into egg mixture. In a large cast-iron or other heavy skillet, melt butter over medium heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set.
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