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“One of the reason's my mom married my dad- it was even in their vows! Very flexible and flavorful.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 eggs (2 per person)
  • 13 cup milk
  • 1 tablespoon soy sauce or 1 tablespoon Braggs Aminos
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons butter, cold
  • Add-ins
  • 1 dash herbs (basil, thyme, sage, rosemary, etc.)
  • 1 pinch black pepper
  • 13 cup approx. mushroom (best when marinated in red wine)
  • 13 cup approx. cheese (feta great, avoid Swiss)
  • 13 cup approx. vegetables (onion, pepper, broccoli, etc.)

Directions

  1. Whisk eggs, avoid excess froth.
  2. Add milk, Soy Sauce/Bragg, and lemon juice.
  3. Heat 1 tbs olive oil and 1 tbs butter on medium heat.
  4. Sauté herbs for about 1 minute.
  5. Pour in egg, turn heat to high until egg starts to bubble, then return to medium heat.
  6. After egg starts to gel, lift up edge of eggs and pour wet egg under, working around the edge.
  7. Periodically run butter around edge of pan.
  8. When all egg liquid gone, put cheese, veggies on top, cover and put on low heat for about 2 minutes.
  9. Slide out of pan and serve folded in half.

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