Scrambled Eggs

David Meinz • Speaking of Women's Health keynote speaker

Scrambled Eggs

Scrambled eggs are a breakfast favorite! This recipe makes it easy to make scrambled eggs for the entire family in just a few short minutes.


  • 6 large eggs or 1 1/3 cup Egg Beaters
  • 6 tsp (1 tsp for each egg) low-fat milk
  • 3 dashes of salt (1 dash for every two eggs)
  • 1 Tbs butter or light olive oil for frying
  • ¼ cup diced green peppers
  • ¼ cup diced red peppers


  1. Heat a large non-stick frying pan to a setting just above medium
    (note: a 12-inch pan works will for 6 eggs)
  2. In large metal or glass mixing bowl, whisk the eggs with the milk and salt; beat vigorously for 2 minutes
    (Alternatively, you can place the eggs milk, and salt in a blender and mix for 20 – 25 seconds; allow the mixture to rest for a couple of minutes to let the foam settle)
  3. Melt the butter in the frying pan; add diced vegetables and sauté
  4. As the very last of the butter is liquefying, add the egg mixture
  5. Do not stir immediately, wait until the first hint of setting begins; using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute uncooked eggs
  6. Continue this motion as the eggs continue to set, breaking apart large pieces; once eggs are set, flip over
  7. Allow eggs to cook 15 – 20 seconds longer
  8. Transfer eggs to serving plates; season with salt and pepper to taste

(makes two servings)