Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk or cream
- Salt to taste
- Freshly ground black pepper
- 1 tablespoon unsalted butter or olive oil
- Optional toppings: chopped herbs, cheese, or sautéed vegetables
Instructions
- Crack the eggs into a bowl and whisk thoroughly until well combined and slightly frothy.
- Incorporate the milk or cream into the eggs for extra fluffiness and richness.
- Season with a pinch of salt and freshly ground black pepper.
- Heat a non-stick skillet over medium-low heat, add butter or olive oil, and let it melt.
- Pour the beaten eggs into the skillet. Stir gently and constantly with a spatula, pushing eggs from the edges to the center.
- Cook on low to medium-low heat, stirring slowly, until the eggs are softly set but still slightly moist.
- Remove from heat immediately; if desired, fold in cheese or herbs for extra flavor.
- Serve immediately with your favorite toppings and sides.
Notes
- Use fresh eggs for the best flavor and texture.
- Cook on low heat to prevent the eggs from drying out or becoming rubbery.
- Whisk thoroughly to incorporate air and improve fluffiness.
- Remove from heat while slightly undercooked for a creamy, soft texture.
- Add toppings like herbs, cheese, or sautéed vegetables for added flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg