1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
8 eggs
dash Ground black pepper
2 tablespoons butter
Chopped fresh parsley or chives
- Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk.
- Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture. Cook until the eggs are set but still moist, stirring occasionally. Sprinkle with the parsley.
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