Herb Scrambled Eggs

• 2 whole eggs
• 4 egg whites
• 14 cup skim milk
• 18 teaspoon salt
• 2 teaspoons chopped parsley
• 2 teaspoons minced chives
• 2 teaspoons butter

1. Break eggs into a bowl.
2. Add salt, pepper, milk, parsley and chives and beat with a fork.
3. Melt butter in a large nonstick skillet over medium heat.
4. When fat is sizzling, add eggs and stir, shaking the pan until eggs are no longer runny, but not dry, about 3 minutes.

eggs, egg whites, milk, salt, parsley, chives, butter

Taken from www.food.com/recipe/herb-scrambled-eggs-451058 (may not work)