Recipe by runtsgal
"A touch of tarragon brings these veggie-loaded scrambled eggs to life."
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tomato, seeded and diced
green bell pepper, diced
salt and ground black pepper to taste
These were just OK. The vegetables were hardly cooked at all by the time the eggs were done. I think it might be better to saute the veggies in the butter and then add the eggs. The tarragon was a bit of an odd taste for us though.
I chose to saute the onion and pepper in the butter before adding the rest of the ingredients. Though we ate it, I can't say that we really liked the tarragon in the eggs. It's a pretty potent flavor and a teaspoon was quite a lot. This just wasn't for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Scrambled Eggs a la Charlotte
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 277
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