In a medium bowl, beat the eggs with a wire whisk. Chop the green onions, including 2 inches (5 cm) of the green tops, and add to the eggs. Add the remaining ingredients, except the butter, and stir well.
Place the griddle on the lower grill and preheat on medium-low for 5 to 10 minutes. (This is so the eggs will begin to cook immediately and not flow out of control.) Grease the griddle with the butter. Pour the egg mixture on the griddle and cook, scrambling, until light and fluffy.
Wine Pairing(s)
Castillo de Monesma 'Crianza' Cabernet Sauvignon Somontano
Sileni Pinot Noir
Reginato 'Celestina' Sparkling Malbec
Dyed-In-The-Wool Pinot Noir 'Unchangeable'
Valpiculata 18 Meses En Barrica
Loose End Grenache-Rose
San Alejandro 'Las Rocas' Garnacha
Sebastiani Zinfandel
Domaine Serene 'Evenstad' Reserve Pinot Noir
Guerrieri Rizzardi Chiaretto Classico
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