Chevre & Chive Scrambed Eggs

1. 1

   Melt butter in non-stick skillet over medium-low heat

2. 2

   In medium glass bowl, whisk together eggs and skim milk

3. 3

   Pour into skillet. Reduce heat to very low.

4. 4

   Every (roughly) 20-30 seconds, take your rubber spatula and create a mowing movement with pushing the eggs from one side of the pan to the other. Leave alone for another 30 seconds, repeat until eggs start to form lumps.

5. 5

   Crumble 1/4 cup softened chevre over scrambled eggs and continue to move scrambled eggs from one side of the skillet to the other, every 30 seconds. at the end, sprinkle with a tbl of chives.

6. 6

   Once eggs around almost done (still a little runny!), remove from heat and let finish cooking off heat.

7. 7

   Continue to scramble eggs until cooked to your liking.

8. 8

   Season with salt and pepper

9. 9

   Once eggs are done to your liking, spoon into the middle of the crepe and roll. Serve and enjoy with sliced avocado. Sprinkle with minced chives

* Per serving · 4 servings · Values may vary.

No additional tips available.