Ingredients20 m servings 407 cals
- Combine tomato, green bell pepper, onion, and tarragon in a large bowl.
- 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.
Per Serving: 407 calories; 30.8 g fat; 13.6 g carbohydrates; 19.4 g protein; 448 mg cholesterol; 319 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...