You can enjoy this high protein kick-off to the day with any herbs you find tasty and healthy. For a generally nutritious scramble, try parsley, but it's also delicious with chives, dill, basil, or cilantro. Blanching the herbs for one minute keeps them bright green if that's important to you.

[Credit: <i>©</i><i>r</i><i>obyn</i><i>m</i><i>ac</i><i> 200</i><i>9</i>]
Credit: ©robynmac 2009

Preparation time: 10 minutes

Cook time: 5 minutes

Yield: 4 servings

1 bunch parsley, finely chopped

8 eggs

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon extra virgin olive oil

  1. Bring a medium pot of water to a boil over high heat. Add the parsley (and any other herbs) and cook for 1 minute. Drain and rinse under cold water.

  2. Whisk the eggs in a medium bowl. Add the parsley, salt, and several grinds of pepper and whisk to combine.

  3. Warm the oil in a large nonstick or cast-iron skillet over medium heat. Pour in the eggs and stir gently and constantly until the eggs form large curds and are cooked to your preference, about 2 to 3 minutes. Serve immediately.

Per serving: Calories 149; Fat 12.6 g (Saturated 3.8 g); Cholesterol 420 mg; Sodium 178 mg; Carbohydrate 3.2 g (Fiber 1 g); Protein 6.3 g; Sugar 0.4 g.