SCRAMBLED EGGS WITH HAVARTI AND WINE

Scrambled Eggs with Havarti and Wine image

Start your day with these luscious scrambled eggs made using havarti cheese and wine. Serve it at breakfast, brunch, light lunch or dinner - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

8 eggs
1/4 cup dry white wine or nonalcoholic wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
2 medium green onions, sliced (2 tablespoons)
2 tablespoons butter or margarine
4 oz Havarti cheese with dill weed, cut into 1/2-inch cubes
Additional chopped fresh parsley or dill weed, if desired

Steps:

In medium bowl, beat eggs, wine, salt, pepper, 2 tablespoons parsley and the onions thoroughly with fork or wire whisk until well mixed.
In 10-inch nonstick skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. Sprinkle cheese evenly over eggs.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Garnish with additional parsley.

Nutrition Facts : Calories 320, Carbohydrate 2 g, Cholesterol 470 mg, Fat 3, Fiber 0 g, Protein 19 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 1/2 g