Light and fluffy, these scrambled eggs are sure to please.
8 eggs, lightly beaten
2 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley
1 tbsp. chopped chives
2 tbsp. whipping cream (35%)
Salt and freshly ground pepper, to taste
1 tbsp. butter
1 tbsp. olive oil
In large bowl, whisk eggs with cheese, parsley, chives, cream and salt and pepper. Set aside.
Heat butter and oil in a skillet over medium low heat. Pour egg mixture into skillet. Cook until eggs are creamy and softly set, stirring constantly, about 5 to 7 minutes. Serve immediately.
Yield: 4 servings.