1 dozen large eggs
1/4 cup milk
1/8 cup cream
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp hot sauce, optional
1 tbsp butter, divided
1 large tomato, seeded and chopped
2 tbsp chopped fresh chives
1 tbsp chopped fresh flat leaf parsley
In a large bowl, using a wire whisk, combine the eggs, milk, cream, salt, pepper, and hot sauce.
Melt the butter in a large nonstick skillet over medium heat; add the eggs and cook without stirring until they start to set on the bottom. Using a spatula, stir to form large curds and cook until eggs are set. Gently stir in the tomato. Remove to serving platter and sprinkle the chives and parsley over all.
1/8 cup cream
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp hot sauce, optional
1 tbsp butter, divided
1 large tomato, seeded and chopped
2 tbsp chopped fresh chives
1 tbsp chopped fresh flat leaf parsley
In a large bowl, using a wire whisk, combine the eggs, milk, cream, salt, pepper, and hot sauce.
Melt the butter in a large nonstick skillet over medium heat; add the eggs and cook without stirring until they start to set on the bottom. Using a spatula, stir to form large curds and cook until eggs are set. Gently stir in the tomato. Remove to serving platter and sprinkle the chives and parsley over all.
Yield: 6 servings
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