Scrambled Eggs with Herbs
Dried parsley flakes, dried basil and dried rosemary come together in this vegetarian — 60 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Crack the eggs into a bowl, add the water, salt, black pepper, parsley flakes, basil, and rosemary, then whisk until the mixture is uniform and slightly frothy.
- Melt the butter in a non-stick skillet over medium-low heat, swirling to coat the base before the butter browns.
- Pour in the egg mixture and let it sit undisturbed for about 20 seconds until a thin layer begins to set around the edges.
- Using a silicone spatula, gently push the eggs from the edges toward the centre, folding the soft curds over and letting the uncooked egg flow underneath.
- Continue folding slowly over low heat until the eggs are softly set and no visible liquid egg remains, cooking them through to a safe 71 C (160 F).
- Remove from the heat, taste, and adjust the seasoning.
- Divide among four warm plates and serve immediately.
You'll use: Frying pan / skillet · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Scrambled Eggs with Herbs take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Scrambled Eggs with Herbs vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Scrambled Eggs with Herbs is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Liat Portal for Foodie Disorder - Breakfast in Israel scrambled eggs with herbs and vegetables.jpg by HaJunkiyada, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.