Puffy & Light Sour Cream Scrambled Eggs
Recipe: #4055
January 13, 2012
Categories: Breakfast, Eggs, 5 Ingredients Or Less, 5-Minute Prep, Brunch, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Kosher Dairy, more
"The sour cream makes this puffy and light, you can add in some shredded cheddar cheese also"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (144.1 g)
- Calories 271.3
- Total Fat - 22 g
- Saturated Fat - 11.1 g
- Cholesterol - 381 mg
- Sodium - 614.8 mg
- Total Carbohydrate - 3.5 g
- Dietary Fiber - 0 g
- Sugars - 0.6 g
- Protein - 14.5 g
- Calcium - 109.9 mg
- Iron - 1.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl beat eggs sour cream, salt and pepper just until blended.
Step 2
Melt 2 tablespoons of butter in skillet until sizzling. Add in green onion and sauté until tender. Pour in egg mixture and cook over low heat turning portions of egg mixture with spatula as it begins to thicken; do not stir and do not overcook.
Tips
No special items needed.
2 Reviews
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