Fluffy Scrambled Eggs with Cheddar Cheese
If you want to make the perfect cheesy scrambled eggs, look no further! This recipe only requires a handful of ingredients and is super easy to make. I love using cheddar cheese in this creamy, soft scramble recipe.
Servings 2 servings
Calories 172kcal
Cost $5
Ingredients
- 4 large eggs
- salt to taste
- pepper to taste
- 1 tbsp butter
- ¼-½ cup shredded cheddar cheese depending on how cheesy you want your eggs
- freshly chopped chives for topping (optional)
Instructions
- In a bowl, whisk together the eggs, salt, and pepper until well combined.4 large eggs, salt to taste, pepper to taste
- Heat a non-stick skillet over medium-low heat. Add the butter to the pan and swirl it around until it's completely melted. Once the butter is melted, add in the eggs and immediately start to stir with a rubber spatula.1 tbsp butter
- Use the spatula to constantly push and pull the eggs around the pan. It may take a few minutes for the eggs to start to solidify. Once the eggs are about halfway set (so still a bit wet) mix in the cheese.¼-½ cup shredded cheddar cheese
- Cook until the eggs are mostly set but still a little glossy/wet. Remove from the heat (the eggs will continue to cook even after being removed from the heat).
- Serve while still warm, and top with freshly chopped chives and flaky sea salt.freshly chopped chives
Notes
- store scrambled eggs in an airtight container in the fridge for 3-4 days.
- make sure eggs are completely cooled before storing.
- reheat in the microwave until warmed throughout (add butter to make them soft & fluffy again).
- You can freeze these for up to 2 months, but the texture is much better fresh or refrigerated.
Nutrition
Calories: 172kcal | Carbohydrates: 1g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 339mg | Sodium: 221mg | Potassium: 142mg | Sugar: 1g | Vitamin A: 582IU | Calcium: 129mg | Iron: 2mg