Loaded Breakfast Scramble

Dice the vegetable and onion into small, even pieces. Crack eggs into a bowl and whisk with a pinch of salt until the yolks and whites are fully combined and slightly frothy.

Cook the protein (bacon, sausage, or ham) if using uncooked form, or warm if already cooked; set aside and chop or crumble.

Melt 1 tablespoon of butter in a 10–12 inch nonstick skillet over medium heat. Add the diced vegetable and onion, and sauté for 3–4 minutes until they soften and begin to brown at the edges.

Add the remaining 1 tablespoon of butter to the skillet. Once melted and foaming, pour in the whisked eggs and let them sit undisturbed for 10–15 seconds until the edges begin to set.

Using a rubber spatula, gently push cooked egg from the edges toward the center, tilting the skillet so uncooked egg flows to the hot surface. Repeat every 20–30 seconds until eggs are mostly set but still slightly creamy, about 3–4 minutes.

Sprinkle the cheese and cooked protein over the eggs. Remove the skillet from heat and let residual heat melt the cheese for 30 seconds while stirring gently to incorporate.

Season to taste with additional salt and black pepper. Transfer to a plate, top with fresh herb if using, and serve immediately.