2 oz. honey & apricot chevre (or 2 oz chèvre w 2 tsp. apricot preserves and 2 tsp. honey)
1/2 cup fresh herbs, chopped (parsley, thyme, chervil, dill, basil)
2 scallions, chopped fine
2 tsp. olive oil
1 tsp. salt
1 1/2 tsp. Lemon Pepper Blend
Instructions
In medium non-stick skillet, heat olive oil over medium high heat. In mixing bowl, combine eggs,
salt and lemon pepper blend and whisk well until frothy, about 2 min.
Pour egg mixture into pan and cook 3 min., or until eggs are just beginning to set and edges
turn lighter with bubbles in center. Add chopped herbs and crumble chevre into small pieces
over top.
Stir egg mixture occasionally until ingredients are evenly distributed and eggs are soft set, 2 - 3
min. Turn off heat and let eggs sit 1 min. before serving.
Originally Submitted
4/18/2013
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