This one I found on the Campbell's website - it is already a family favorite!
1 can (10 3/4 oz) condensed cream of celery soup
(You know I found a 97% fat free version.)
8 eggs
Ground black pepper
2 Tbsp butter or margarine (you know I eliminated this)
Chopped fresh parsley for garnish
*Beat the soup, eggs and black pepper in a medium bowl with a fork or whisk until blended.
*Instead of melting butter or margarine, I sprayed a nonstick skillet and put it over medium low heat. Add the egg mixture and cook until the eggs are set but moist. Garnish with parsley.
These eggs were so flavorful - and the kids TORE THEM UP!
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