From the Dairy Free cookbook
12 eggs
1/2 c. water
1//4 c. milk or sub
1/2 t. salt
1/4 t. pepper
1/4 t. dill
1/4 t. oregano
3 T. butter or sub
Beat eggs with a whisk. Add all ingredients except butter and beat again until very frothy. Melt butter and cook eggs over low, turning occasionally. Remove when fully cooked but still moist.
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