Swiss scrambled eggs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| ⅓ | cup | Milk |
| ¾ | teaspoon | Salt |
| ⅓ | teaspoon | Pepper |
| ¼ | pounds | Cheese, Swiss; diced |
| Butter | ||
Directions
Combine eggs, milk, salt, and pepper; blend well with a fork. Stir in Swiss cheese. Heat a small amount of butter in a skillet. Add egg mixture and cook over medium heat. As eggs begin to set, lift cooked portions so that the thin uncooked portions can flow to the bottom.
Cook until eggs are thickened but still moist (about 3 to 5 minutes).
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.