recipes barefoot contessa

Slow-Cooked Scrambled Eggs with Green Herbs (Serves 4)

Copyright 2008, Ina Garten, All Rights Reserved

Photo: Maura McEvoy

10 extra-large eggs
1 cup whole milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon minced fresh parsley
1 tablespoon minced scallions, white and green parts
1 tablespoon minced fresh dill

In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large sauté or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.