Serves: 4

1. Beat eggs, milk, salt and pepper thoroughly with fork or wire whisk until well mixed.

2. Heat butter in 10-inch skillet over medium heat just until butter begins to sizzle. Pour egg mixture into skillet.

3. As mixture begins to set at bottom and side, gently lift cooked portions with metal 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.

NUTRITION FACTS: 1 Serving: Calories 140 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 320mg Sodium 280mg Carbohydrate 2g (Dietary Fiber 0g) Protein 10g % DAILY VALUE: Vitamin A 14% Vitamin C 0% Calcium 6% Iron 4% DIET EXCHANGES: 1 1/2 Medium-Fat Meat 1/2 Fat

Scrambled Eggs and Potatoes: Increase butter to 1/4 cup. Cook 1 cup refrigerated diced potatoes with onion or frozen hash brown potatoes, 1 small zucchini, chopped (1 cup), and 1 medium tomato, seeded and chopped (3/4 cup), in butter in 10-inch skillet over medium-high heat, stirring occasionally, until hot. Pour egg mixture over potato mixture continue as directed in step 3.

Mexican Scrambled Eggs: Cook 1/2 pound chorizo sausage links, cut lengthwise in half and then sliced, 1 small green or red bell pepper, chopped (1/2 cup), and 1 medium onion, chopped (1/2 cup), in 10-inch skillet over medium-high heat about 5 minutes, stirring frequently, until sausage is no longer pink drain. Add sausage mixture to eggs before cooking the last 3 to 4 minutes in step 3. Serve egg mixture wrapped in flour tortillas and topped with salsa, shredded cheese and sour cream if desired.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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