Scrambled eggs with herbs

Scrambled eggs with herbs

Total: 10 min. | Active: 10 min.
vegetarian, gluten-free
Nutritional value / people: 190 kcal
, Fat: 15 g
, Carbohydrate: 2 g
, Protein: 13 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

4 fresh eggs
2 tbsp herbs (e.g. parsley, chives), finely chopped
a little paprika
¼ tsp salt
a little pepper
½ tbsp clarified butter
1 spring onion incl. green part, cut into thin rings
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How it's done

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Beat the eggs thoroughly in a bowl with the chives, paprika, salt and pepper. Heat the clarified butter in a non-stick frying pan, pour in the egg mixture. Using a spatula, push the eggs back and forth over a low heat until the mixture is just firm but still moist. Plate up the scrambled eggs, sprinkle the spring onion on top.

Good to know
Tip: - Mix 50 g of diced ham into the egg mixture. - Mix other finely chopped herbs (e.g. wild garlic, dill, chervil) into the egg mixture.

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