Ingredients
✓ 4 fresh large eggs
✓ 1 tablespoon butter
✓ 2 tablespoons milk or cream
✓ Salt, to taste
✓ Freshly ground black pepper, to taste
✓ Shredded cheese (cheddar, mozzarella, or goat cheese)
✓ Sautéed vegetables (spinach, tomatoes, mushrooms)
✓ Fresh herbs (chives, parsley, dill)
✓ Olive oil or plant-based butter (for dairy-free version)
✓ Diced jalapeños or crushed red pepper flakes (for spicy version)
Instructions
✓ Crack the eggs into a mixing bowl.
✓ Add 1 tablespoon of butter and 2 tablespoons of milk or cream. Whisk together until well combined.
✓ Heat a non-stick skillet over medium heat. Once hot, add another tablespoon of butter to melt fully.
✓ Pour in the egg mixture and let sit for 15-20 seconds before stirring gently.
✓ Fold the eggs using a spatula, allowing them to curdle but not overcook. Cook until mostly set.
✓ Stir in shredded cheese and sautéed vegetables if desired.
✓ Sprinkle chopped fresh herbs over the top and gently fold them in.
✓ Transfer scrambled eggs onto a plate.
Notes
Ensure your eggs are at room temperature and use fresh butter to maintain flavor. Don’t overmix the eggs to keep them creamy and tender.
- Prep Time: 10
- Cook Time: 6
- Category: Breakfast/Dinner
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15