Scrambled Eggs Italian
Yield
1 batchPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
basil
fresh chopped |
|
| 12 | large |
eggs
|
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| 1 | x |
garlic bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
basil
fresh chopped |
|
| 12 | large |
eggs
|
|
| 15 | ml |
Parmesan cheese
grated |
|
| 1 | x |
garlic bread
|
* |
Directions
Heat olive oil in a heavy skillet over medium heat until very hot.
Beat the eggs with basil and cheese.
Scramble them quickly and lightly.
Serve on slices of toasted Italian garlic bread.
