Mexican Egg Pockets

1. 1

   Beat together eggs, milk, chives and salt.

2. 2

   In 7 to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.

3. 3

   Pour in egg mixture.

4. 4

   As mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of pan, forming large soft curds.

5. 5

   Continue until eggs are thickened but still moist.

* Per serving · 4 servings · Values may vary.

No additional tips available.