Ingredients
12 large eggs1-1/2 cups 2% milk, divided1/2 to 1 teaspoon salt1/4 teaspoon pepper2 tablespoons diced pimientos2 tablespoons minced fresh parsley or chives2 tablespoons all-purpose flour1/4 cup butter, cubed
Preparation
In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos and parsley. In a small bowl, combine flour and remaining 1/2 cup milk until smooth; stir into egg mixture. In a large cast-iron or other heavy skillet, melt butter over medium heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set.
