Best Scrambled Eggs Recipe
Ingredients
- 2 tablespoons butter
- ½ tablespoon vegetable or canola oil
- 1 cup cooked corn fresh or frozen
- 8 eggs
- 2 medium tomatoes finely chopped
- 4 tablespoons finely chopped scallions
- Salt to taste
Instructions
- In a medium non-stick skillet heat the butter and oil over medium heat.
- Add the tomatoes and scallions and cook for about 5 minutes, stirring occasionally. Add the corn, stir and cook for about 2 minutes more.
- Meanwhile, in a small bowl whisk the eggs and salt. Add the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
- Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
- Transfer to a serving plate and serve warm.
Notes
*The secret to make perfect scrambled eggs is whisking the eggs vigorously in a bowl before adding to the pan.
*The trick to make the best and creamy scrambled eggs is to cook them in low heat.
*You can replace the vegetable oil with canola oil if you prefer.
Nutrition
Calories: 186kcalCarbohydrates: 10gProtein: 13gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 328mgSodium: 221mgPotassium: 348mgFiber: 2gSugar: 4gVitamin A: 1078IUVitamin C: 10mgCalcium: 70mgIron: 2mg
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