Scrambled Eggs a la Charlotte

Rating: 3.17 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

By Charlotte

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Combine tomato, green bell pepper, onion, and tarragon in a large bowl.

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  • Whisk eggs, milk, salt, and black pepper in another bowl.

  • Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.

  • 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:
408 calories; protein 19.4g 39% DV; carbohydrates 13.6g 4% DV; fat 30.8g 47% DV; cholesterol 448.5mg 150% DV; sodium 318.6mg 13% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

missyv225
Rating: 4 stars
08/31/2014
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 eggs. A little melted cheese toped it off for us. Read More
Helpful
(2)

Most helpful critical review

Baking Nana
Rating: 3 stars
05/06/2012
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 was a bit of an odd taste for us though. Read More
Helpful
(8)
6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Baking Nana
Rating: 3 stars
05/06/2012
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 was a bit of an odd taste for us though. Read More
Helpful
(8)
Sarah Jo
Rating: 2 stars
08/31/2013
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 flavor and a teaspoon was quite a lot. This just wasn't for us. Read More
Helpful
(6)
naples34102
Rating: 3 stars
05/26/2015
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 the vegetables I cooked them first all but the tomato which I sprinkled over the finished eggs upon serving. Substitute another herb for the tarragon preferably fresh or leave it out completely and you ll have some pretty darned good 4-star scrambled eggs. Rating this recipe just as written however I ll give it three stars. Read More
Helpful
(2)
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missyv225
Rating: 4 stars
08/31/2014
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 eggs. A little melted cheese toped it off for us. Read More
Helpful
(2)
Nora Dahlstrom
Rating: 3 stars
06/23/2014
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 make sure it was cooked enuf then added onion till they both cooked just right to my liking. then i added the other ingredients. minus the terragon ofc. we topped ours with cheese. made it evn better. Read More
Helpful
(2)
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