Tuesday, May 1, 2012

Scrambled Eggs with a Flair

Scrambled eggs, you say?  Give them a bit of zest by adding a generous handful of grated parmesan cheese as you're whipping up the eggs.  You won't be sorry!

1 comment:

  1. You may also wish to try another version shared by one of the Omni Hotel Chefs with whom I was chatting last Christmas: "Beat the eggs with a drop of olive oil!" I followed the instructions when we returned home, and . . . voila . . . delightful and delicious light, fluffy eggs (whether scrambled or prepared as an omelet)! Bon appetite!!!