Not “VEGETARIAN, VEGAN, NUT-FREE, EGG-FREE, GLUTEN-FREE, DAIRY-FREE, PESCATARIAN”…
This recipe is a simple twist on a classic… It only requires a few minutes of prep and it is good comfort food.
SERVINGS: 2-3
CALORIES: hum…
PREP: 5 minutes
COOK: 5 minutes
INGREDIENTS
| 5 | eggs |
|---|---|
| 1/8 teaspoon | paprika |
| 1/4 cup | milk |
| 1 tbsp | sour cheese or creme fraiche (lactose free if you can) |
| 1 tbsp | cream cheese (lactose free if you can) |
| 1 tbsp | extra virgin olive oil |
| pepper to taste (if paprika is not enough for you…) recommend not to add any salt! |
DIRECTIONS
The eggs must be cracked into a bowl and stirred or whisked while adding the paprika, milk, cream cheese and sour creme in no specific order.
Then simply pour the mixture into a hot pan containing olive oil where it starts coagulating. Turn the heat down and continue to stir the eggs as they cook. This creates small, soft curds of egg. The eggs are usually slightly undercooked when removed from heat, since the eggs will continue to set.
Note: Unlike pancakes or crepes scrambled eggs are virtually never browned. But do as you like!
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