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Creamy Herbed Scrambled Eggs

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“This is a versatile recipe for scrambled eggs that I threw together trying to use up leftover low fat 'Laughing Cow' spreadable cheese wedges since I had run out of crackers. The flavored cheese gives it a wonderful taste and texture. Ingredients could be added to suit your tastes and what you have on hand.”
READY IN:
10mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon butter
  • 2 tablespoons diced onions
  • 5 eggs
  • 12 cup milk
  • 2 wedges of spreadable cheese (I use Laughing Cow, French Onion flavor, which are 3/4 oz each)
  • 1 -2 tablespoon fresh parsley, minced
  • salt and pepper

Directions

  1. Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.
  2. Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.
  3. Cut the cheese wedges into small cubes.
  4. Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.

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