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Cheesy Scrambled Eggs

Quick and creamy scrambled eggs with melted cheddar and fresh parsley.
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Servings: 1 serving

Ingredients

  • 4 large eggs
  • 1 splash milk
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 1/4 cup cheddar cheese shredded
  • fresh parsley chopped, for garnish

Instructions

  • Crack the eggs into a medium bowl, add a splash of milk, and season with kosher salt and freshly ground black pepper; whisk until blended.
  • Heat a nonstick skillet over medium-low and melt the unsalted butter until it coats the pan.
  • Pour the egg mixture into the skillet and stir gently and continuously with a spatula, cooking for about 2–3 minutes until mostly set but still soft.
  • Sprinkle the shredded cheddar over the eggs and continue stirring for about 1 minute more, until the cheese melts and the eggs are fluffy; then remove from the heat.
  • Transfer to a plate, top with chopped fresh parsley, and serve warm.

Equipment

  • medium bowl
  • nonstick skillet
  • whisk or fork
  • Spatula

Notes

  • Use medium-low heat to keep eggs tender.
  • Whisking well adds air for fluffier eggs.
  • Adjust milk amount for creaminess.
  • Grate cheese fresh for best melt and flavor.