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Prep 20min
Total20min
Servings4
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Ingredients
8
eggs
1/4
cup dry white wine or nonalcoholic wine
1/4
teaspoon salt
1/4
teaspoon pepper
2
tablespoons chopped fresh parsley
2
medium green onions, sliced (2 tablespoons)
2
tablespoons butter or margarine
4
oz Havarti cheese with dill weed, cut into 1/2-inch cubes
Additional chopped fresh parsley or dill weed, if desired
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Steps
1
In medium bowl, beat eggs, wine, salt, pepper, 2 tablespoons parsley and the onions thoroughly with fork or wire whisk until well mixed.
2
In 10-inch nonstick skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. Sprinkle cheese evenly over eggs.
3
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Garnish with additional parsley.
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When this recipe made a showing in our test kitchens, people raved. It's luscious, creamy and sophisticated--perfect for a special brunch as well as a light, elegant dinner. Serve the eggs with hash browns and brown-and-serve sausage links or bacon and some warmed scones or muffins.
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