Egg Crepes

Ingredients

• 8 Large FARMHOUSE EGGS®
• 1/3 cup milk
• 2 tablespoons thyme
• 2 tablespoons oregano
• 2 tablespoons parsley
• 1 tablespoon chives
• 1 tablespoon olive oil

Preparation

1. In a medium bowl, whisk together the eggs, milk, thyme, oregano, parsley, and chives until combined.
2. Heat the olive oil in a nonstick omelet pan or skillet over medium heat.
3. Scoop about 1/4 cup of the egg mixture from the bowl and pour it into the pan. Swirl the pan around so that the eggs form an even layer.
4. The edges will cook before the middle does. As the edges set, tip the pan and swirl again.
5. Once the eggs have set, about 1-2 minutes, remove immediately from the pan by sliding gently onto a plate.
6. Repeat with the remaining eggs to make 4 total egg crepes. Add more oil as needed.
7. Sprinkle with fresh parsley or serve with fresh greens if desired and enjoy!