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Fluffy Scrambled Eggs
Fluffy Scrambled Eggs get a protein boost from the added egg white, making them light yet satisfying. Cooked low and slow with I Can't Believe It's Not Butter for extra creaminess, these eggs are seasoned simply and finished with chives and optional Parmesan. Perfect for a quick, nourishing breakfast that doesn’t skimp on flavor or texture.
Fluffy Scrambled Eggs get a protein boost from the added egg white, making them light yet satisfying. Cooked low and slow with I Can't Believe It's Not Butter for extra creaminess, these eggs are seasoned simply and finished with chives and optional Parmesan. Perfect for a quick, nourishing breakfast that doesn’t skimp on flavor or texture.
In a bowl, whisk eggs to break them up and mix thoroughly leaving no
streaks and until light and fluffy about 1 minute.
Place a non-stick skillet over medium-low heat and allow it to warm
up.
Add 1 tablespoon of I Can’t Believe It’s Not Butter Nutririch Original to
the heated skillet. Once melted and bubbling, pour in the egg mixture.
Use a rubber spatula to gently push them from the outer edges
toward the center. Continue this motion around the pan to form soft
ribbons of eggs.
When the eggs are about 90% cooked and still slightly runny on top,
turn off the heat and stir in the remaining teaspoon of I Can’t Believe
It’s Not Butter Nutririch Original and season with salt and pepper to
taste.
To serve, arrange eggs over the spinach and top with sliced chives and Parmesan. Serve with toast.
