By Pavel
Crack the eggs into a mixing bowl. Add the milk, salt, and pepper. Whisk thoroughly until the egg mixture is well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat. Add the butter to the skillet and allow it to melt, spreading it evenly across the surface.
Pour the egg mixture into the skillet. Allow it to cook undisturbed for about 30 seconds, then gently stir with a spatula, pushing the eggs from the edges towards the center.
Continue to gently stir and fold the eggs every 10-15 seconds until they are softly set and slightly runny in places. This should take about 2-3 minutes. Be careful not to overcook the eggs.
Remove the skillet from the heat while the eggs are still slightly runny; they will continue to cook with residual heat. Serve immediately.
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This Breakfast Quick & Easy Vegetarian recipe is ready in 10 minutes and features eggs, butter, salt and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a mixing bowl. Add the milk, salt, and pepper. Whisk thoroughly until the egg mixture is well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat. Add the butter to the skillet and allow it to melt, spreading it evenly across the surface.
Pour the egg mixture into the skillet. Allow it to cook undisturbed for about 30 seconds, then gently stir with a spatula, pushing the eggs from the edges towards the center.
Continue to gently stir and fold the eggs every 10-15 seconds until they are softly set and slightly runny in places. This should take about 2-3 minutes. Be careful not to overcook the eggs.
Remove the skillet from the heat while the eggs are still slightly runny; they will continue to cook with residual heat. Serve immediately.
Calories per Serving: 350
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