Anti Inflammatory Scrambled Eggs
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Learn more →Ingredients
2 servings
- 6 large eggs
- 2 tbsp whole milk
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~1 tbsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is a uniform pale yellow with no streaks.
- 2
Melt the butter in a 10-inch nonstick skillet over low heat until foamy but not browned.
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