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Scrambled Eggs a la Charlotte

Rated as 3.17 out of 5 Stars
3

"A touch of tarragon brings these veggie-loaded scrambled eggs to life."
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Ingredients

20 m servings 407
Original recipe yields 2 servings

Directions

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  1. Combine tomato, green bell pepper, onion, and tarragon in a large bowl.
  2. Whisk eggs, milk, salt, and black pepper in another bowl.
  3. Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.
  4. Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.

Nutrition Facts


Per Serving: 407 calories; 30.8 13.6 19.4 448 319 Full nutrition

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Reviews

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These were just OK. The vegetables were hardly cooked at all by the time the eggs were done. I think it might be better to saute the veggies in the butter and then add the eggs. The tarragon ...

I chose to saute the onion and pepper in the butter before adding the rest of the ingredients. Though we ate it, I can't say that we really liked the tarragon in the eggs. It's a pretty potent f...

Good recipe for scrambled eggs ruined, in my view, with the inclusion of tarragon. Dried tarragon no less. Strong stuff. Fresh chives and fresh dill is the way I chose to go. Nice. As for t...

I've prepared this twice now. Once exactly as presented, thus the 4 stars. The second time I cut the tarragon in half and since I thought the egg to vegie ratio a little off, added two more eg...

i took out the terragon. just made sure to substitute the green bell pepper for red or orange one. my MIL= mothr in law doesnt like the greeen ones. anymew i cooked the bell pepper first just to...