Puffy & Light Sour Cream Scrambled Eggs

3-4
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"The sour cream makes this puffy and light, you can add in some shredded cheddar cheese also"

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (144.1 g)
  • Calories 271.3
  • Total Fat - 22 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 381 mg
  • Sodium - 614.8 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 0 g
  • Sugars - 0.6 g
  • Protein - 14.5 g
  • Calcium - 109.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

In a bowl beat eggs sour cream, salt and pepper just until blended.

Step 2

Melt 2 tablespoons of butter in skillet until sizzling. Add in green onion and sauté until tender. Pour in egg mixture and cook over low heat turning portions of egg mixture with spatula as it begins to thicken; do not stir and do not overcook.

Tips & Variations


No special items needed.

Related

PotzNPanz

These are so delicious and yes, fluffy and delicious too! I substituted Greek yogurt for the sour cream. Who needs the extra fat!

review by:
(22 Feb 2013)

Bergy

Lovely scrambled eggs. I used cottage cheese instead of the sour cream but it does the trick too. Served with a side of vegetarian Chilli, Rye bread toast. Thanks Kitten for a lovely Sunday Brunch. 12 Jan 2014 Made again this time using sour cream Delish! 2 Apr 16 Made again - enjoyed again Thanks Kitten27Jan/19 . Easy lovely eggs

review by:
(29 Jan 2012)