Breakfast Egg Scramble
Fluffy scrambled eggs cooked with butter, salt, and black pepper, finished with fresh herbs. Vegetables and proteins swap freely into this quick stovetop dish.
Ingredients
Method
Crack eggs into a bowl, add salt and black pepper, and whisk until uniform in color and slightly frothy, about 30 seconds.
If using raw vegetables, dice them into bite-sized pieces. If using bacon or sausage, cook separately until crispy and crumble or chop.
Heat butter in a nonstick skillet over medium heat until foaming and fragrant, about 30 seconds.
Pour in beaten eggs and let sit undisturbed for 10 seconds, then gently push cooked portions toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges. Repeat every 15–20 seconds.
When eggs are still slightly wet on top but mostly set, about 3–4 minutes total, add diced vegetables and any cooked protein, folding gently to combine.
Remove from heat and stir in cheese if using. Top with fresh herbs and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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