This is so easy and so tasty. The taste is made different by changing to different soups. Try with your favorite soup, or try all combinations as I have.

Ingredients

4 serv.

eggs↗8
slightly beaten
cream of celery soup or cream of mushroom soup1 ounce
butter↗2 tablespoons
pepper↗1 dash

Step-by-step instructions

1
In bowl, stir soup until smooth; gradually blend in eggs and pepper.
2
In 10-inch skillet, melt butter; pour in egg mixture.
3
Cook over low heat.
4
As mixture begins to set around edges, gently lift cooked portions with large turner so that thin, uncooked portion can flow to the bottom.
5
Continue gently lifting cooked portions until eggs are completely set, but still moist.

Source: food.com

Original recipe ↗

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