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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Fresh herb and Parmesan scrambled eggs

December 17th, 2008 · No Comments · Breakfast, Brunch, Winter Recipes

15 eggs

Half cup heavy cream

1 cup whole milk

Fresh pepper

1/8 teaspoon salt

Two tablespoons olive oil

Two tablespoons butter

Tablespoon of chopped Italian Parsley, and chopped chives

Two tablespoons of good quality Parmesan cheese

Mix together eggs, heavy cream, milk, fresh pepper and salt with a blender.

Then add chopped herbs to the mixture. Heat large non-stick pan with butter and olive oil and add egg mixture.  Stir with rubber spatula to create creamy texture and cook to desired doneness.  Please note that if you are going to reheat before serving, you should remove slightly underdone.

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