- Prep Time:
- 2 min
- Cook Time:
- 5 min
- 2 eggs
- Pinch each salt and pepper
- 1 tbsp (15 mL) butter
Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
Sprinkle eggs with shredded cheese before serving, such as cheddar, Monterey Jack or mozzarella.
Fill a tortilla, toasted bagel or English muffin for a quick and portable breakfast.
Whisk in 2 tbsp (30 mL) milk for creamier eggs.