1 (10 oz.) can condensed cream of chicken soup
8 eggs, slightly beaten
Dash of pepper
2 tbsp. butter

In bowl; stir soup until smooth. Gradually blend in eggs and pepper. In 10 inch skillet, melt butter; pour in egg mixture. Cook over low heat. As mixture begins to set around edges; gently lift cooked portions with wide turner so that thin, uncooked portions can flow to the bottom. Continue gently lifting cooked portions until eggs are completely set, but still moist. Garnish with parsley, if desired. Makes 4 servings.