Scrambled Eggs with Cheese
All the tips and tricks you need to make creamy, perfectly cooked scrambled eggs with cheese!
Servings: 4 Servings
Calories: 184kcal
Ingredients
- 6 large eggs
- ¼ teaspoon Kosher salt
- generous pinch of black pepper
- 1 ½ tablespoon butter or avocado oil
- ⅓ cup freshly grated mild cheddar cheese
Instructions
- Add eggs, salt, and pepper to a mixing bowl and whisk until thoroughly mixed. Set aside until ready to use.
- Add the butter to a medium-sized, non-stick sauté pan over medium heat and allow to come to temperature. If you are using butter, do not allow it to brown. If it does, wipe the pan clean and start over, slightly lowering the heat if necessary.
- As soon as the butter is melted, swirl it to ensure it is evenly coating the pan. Then, pour in the egg mixture, top with the cheese, and allow the mixture to sit undisturbed for about 30 seconds to 1 minute (just until the outer ring of the eggs begins to look opaque).
- Reduce the heat to medium-low and begin working from the outer edges of the pan, and using a silicone spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow over and spill outward, toward the perimeter of the pan. Resist the urge to stir.
- Continue with this process until the eggs are no longer in liquid form. Turn off the heat. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue folding until until the eggs are done to your liking.The entire process should take no longer than 3 to 4 minutes for a soft scramble. Remove from the heat and serve right away.
Nutrition
Calories: 184kcal | Carbohydrates: 1g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 257mg | Sodium: 418mg | Potassium: 115mg | Sugar: 1g | Vitamin A: 456IU | Calcium: 155mg | Iron: 1mg