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Add a photoServings: 4
Ingredients
- 8 x Large eggs cracked and beaten
- 1/4 c. Marjoram
- 1/4 c. Parsley
- 1/4 c. Basil, whole leaves
- 1 Tbsp. Freshly-minced thyme
- 1 Tbsp. Freshly-minced rosemary
- 1 Tbsp. Freshly-minced sage Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Butter
- 1/4 c. Marjoram
- 1/4 c. Parsley
- 1/4 c. Basil, whole leaves Extra virgin olive oil Red wine vinegar
Directions
- In a mixing bowl, whip together Large eggs with 6 herbs and season with salt and pepper. In an 8- to 10-inch non-stick saute/fry pan, heat the butter over medium heat till just turning brown. Add in egg mix and cook slowly for 12 to 15 min, till set on bottom. Carefully flip over and continue cooking 6 to 7 min, till set. Allow to cold and serve cut into wedges with a salad made of herbs, dressed lightly in extra virgin olive oil and red wine vinegar.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 141 | 69% |
| Total Fat 15.86g | 20% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 432mg | 144% |
| Sodium 186mg | 8% |
| Potassium 231mg | 7% |
| Total Carbs 3.32g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.97g | 1% |
| Protein 13.16g | 21% |
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