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Scrambled Eggs

2 large eggs
2 tablespoons skim or low-fat milk
salt and pepper, to taste
1 teaspoon butter or cooking oil or cooking spray

1. In small bowl, beat together eggs and milk with salt and pepper, if desired, until blended. In 7-to 8-inch omelet pan or skillet over medium heat, heat 1 teaspoon butter until just hot enough to sizzle a drop of water. Pour in egg mixture.
2. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Makes 1 to 2 servings.

Recipe and photograph provided courtesy of www.incredibleegg.org, through ARAcontent.

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