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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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8 eggs, cracked and beaten
1/4 cup marjoram
1/4 cup parsley
1/4 cup basil (whole leaves)
1 tbsp. freshly chopped thyme
1 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped sage
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp. butter
Salad:
1/4 cup marjoram
1/4 cup parsley
1/4 cup basil (whole leaves)
Olive oil
Red wine vinegar
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Directions:
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In a mixing bowl, whip together eggs with 6 herbs and season with salt and pepper. In an 8- to 10-inch non-stick sauté pan, melt the butter over medium heat until just turning brown. Add egg mixture and cook slowly for 12 to 15 minutes, until set on bottom. Carefully flip over and continue cooking 6 to 7 minutes, until set. Allow to cool and serve cut into wedges with a salad made of herbs, dressed lightly in olive oil and red wine vinegar.
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