Creamy Herbed Scrambled Eggs

1. 1

   Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.

2. 2

   Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.

3. 3

   Cut the cheese wedges into small cubes.

4. 4

   Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.