Basiled Egg Scramble
Melted cheese and basil turn simple scrambled eggs into a gourmet treat that’s easy to fix. A quick breakfast on their own, these eggs, served with an English muffin and piece of fresh fruit make a nice lunch for 4. Serve with a garden salad and juice for a light dinner.
Beat 8 eggs with:
- ½ cup of milk
- ½ cup of fresh, minced sweet or lemon basil. (¼ cup of dried basil will work if the fresh is not at hand)
Melt 1 Tablespoon in pan
Cook the egg mixture, stirring occasionally, until the eggs are almost set.
Sprinkle with 1 cup of grated Parmesan cheese.
Salt and pepper to taste
Cover and remove from heat.
When the cheese has melted, give the scrambled egg mixture a quick toss and sprinkle with paprika.