Scrambled Eggs Fraiche

Ingredients

• 3 eggs
• 2 tablespoons minced fresh parsley
• 1 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper (optional)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons creme fraiche, divided

Directions

Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.

Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.