Scrambled Eggs with Feta and Green Onions
4 teaspoons milk (one teaspoon for each egg)
2 green onions sliced
2 Tablespoons crumbled feta
1 Tablespoon butter
Fresh ground black pepper to taste
In a large mixing bowl, vigorously whisk the eggs and milk together for about 2 minutes. This will make sure your eggs are light, fluffy and super yummy. The American Egg Board describes well beaten eggs as being "frothy and evenly colored". It takes about 2 minutes to get them like this. Everyone will ask you how you got your eggs so fluffy and pretty looking!
In a nonstick frying pan melt the butter until the very last of it is just liquifying. Add the green onions and saute just until they are soft, but still retaining their bright green color. Do not let them start to brown. Pour in the eggs. Do not scramble right away. Just as they are beginning to set, using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute the runny parts. This is a tip that I learned from watching Martha Stewart. It really is the perfect way to cook the eggs slowly and still get a nice consistency. When eggs are almost done, add the feta and season with pepper. No salt is needed because the feta is salty enough. Cook until the cheese is melted.