Serves 2 as an appetizer, 1 as a lunch dish
From “Lidia’s Family Table” (Alfred A. Knopf, 2004)
2 large eggs
2 tablespoons milk
¼ teaspoon salt
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon butter
2 teaspoons extra virgin olive oil
Whisk the eggs, milk, salt, and fresh herbs until just blended together.