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Prep time: 10 minutes, Serves 1-2 6 Sun Harvest eggs 1 cup Sun Harvest milk 2 Tbsp. Sun Harvest butter 3 medium sized shallots, chopped 1 clove garlic, diced 1/2 cup parmesan cheese, grated salt and pepper to taste Whip eggs and milk in large bowl until combined well. In large skillet melt butter over medium heat and saute shallots until translucent, stirring frequently. Add chopped garlic and continue to saute until fragrant and slightly brown. Pour eggs into skillet and cover with lid for 30 seconds. Remove lid and with large spoon stir egg mixture, making sure to scrap mixture off bottom of pan. Continue to cover and mix until scrambled to desired consistency. Serve hot with grated parmesan cheese and salt and pepper to taste. |
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