Ingredients
6
eggs
1
tablespoon chopped fresh chives
1/4
teaspoon salt
1/8
teaspoon pepper, if desired
1/2
cup milk or half-and-half
3
tablespoons butter
Preparation
In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
