Scrambled Eggs a la Charlotte

Scrambled Eggs a la Charlotte

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
runtsgal
Recipe by  runtsgal

“A touch of tarragon brings these veggie-loaded scrambled eggs to life.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Combine tomato, green bell pepper, onion, and tarragon in a large bowl.
  2. Whisk eggs, milk, salt, and black pepper in another bowl.
  3. Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.
  4. Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.

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Reviews (2)

Rate This Recipe
Baking Nana
5

Baking Nana

These were just OK. The vegetables were hardly cooked at all by the time the eggs were done. I think it might be better to saute the veggies in the butter and then add the eggs. The tarragon was a bit of an odd taste for us though.

Sarah Jo
2

Sarah Jo

I chose to saute the onion and pepper in the butter before adding the rest of the ingredients. Though we ate it, I can't say that we really liked the tarragon in the eggs. It's a pretty potent flavor and a teaspoon was quite a lot. This just wasn't for us.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 407 cal
  • 20%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 13.6 g
  • 4%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 561 mg
  • 187%
  • Sodium
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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Extreme Veggie Scrambled Eggs

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