15
Fluffy Egg Scramble
Whisked until frothy and then cooked over a low heat, these eggs are
buttery and delicious.
Makes 2 to 3 servings
1
⁄
4
cup fresh parsley, or other fresh herb(s)
6
large eggs
2
tablespoons heavy cream
1
⁄
4
teaspoon kosher salt
pinch freshly ground black pepper
1
⁄
4
cup shredded cheese (use your favorite, or whatever you have
on hand)
½
tablespoon unsalted butter, for pan
1. Put the parsley into the blending cup. Using the blending shaft, run on
medium to high until roughly chopped; reserve.
2. Put the eggs, cream, salt and pepper into a medium mixing bowl. Using the
whisk, mix on low to medium-high until very frothy. Stir in the parsley
and cheese.
3. Put the butter into a nonstick skillet set over low/medium-low heat. Once
melted, add the egg mixture. Using a heatproof spatula, move the eggs from
the edges and the bottom of the pan to ensure even cooking. You want the
eggs to be soft and fluffy, so moving them around the pan constantly will
ensure an even consistency.
4. Once the eggs are cooked through, serve immediately.
Nutritional information per serving (based on 3 servings):
Calories 229 (70% from fat) • carb. 2g • pro. 15g • fat 17g • sat. fat 8g
• chol. 399mg • sod. 352mg • calc. 134mg • fiber 0g
Buttermilk Pancakes
The perfect go-to pancake for you and your family.
Makes about 16 four-inch pancakes
1
½
cups unbleached, all-purpose flour
1
½
teaspoons baking powder
½
teaspoon baking soda
1
⁄
4
teaspoon kosher salt
1
⁄
4
teaspoon ground cinnamon
pinch ground nutmeg
2
large eggs
1
3
⁄
4
cups low fat buttermilk
1
½
tablespoons maple syrup
½
teaspoon pure vanilla extract
2
tablespoons grapeseed or vegetable oil
unsalted butter, for griddle
