Recipe of the Month

Gremolata Scrambled Eggs

Gremolata Scrambled Eggs

Yield: 12 servings


  • 1/2 cup loosely packed, finely chopped parsley
  • 1 clove garlic, minced fine
  • Zest from 2 lemons
  • Salt, pepper to taste
  • Drizzle olive oil


Toss first 3 ingredients together, add salt and pepper and light drizzle of olive oil. Serve as garnish on scrambled eggs. Always make fresh for service.