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This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can’t find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.
Ingredients
- 3 eggs
- 2 tablespoons minced fresh parsley
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground white pepper (Optional)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons creme fraiche, divided
Directions
Step 1
Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
Step 2
Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 651 | |
| % Daily Value * | |
| Total Fat63g | 81% |
| Saturated Fat28g | 142% |
| Cholesterol660mg | 220% |
| Sodium1349mg | 59% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein21g | |
| Vitamin C11mg | 54% |
| Calcium109mg | 8% |
| Iron4mg | 23% |
| Potassium277mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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