Eggs Scrambled with Parmesan and Rosemary
Elevate your breakfast game with these luscious Eggs Scrambled with Parmesan and Rosemary—a simple yet sophisticated dish that combines creamy scrambled eggs with the nutty richness of Parmesan cheese and the aromatic charm of fresh rosemary. This 10-minute recipe is a perfect blend of flavors, featuring fluffy eggs delicately seasoned with salt, pepper, and a touch of milk for extra creaminess. The final touch of melted Parmesan and finely chopped rosemary adds depth and a savory herbaceous note, making this dish both comforting and refined. Ideal for a quick weekday breakfast or a leisurely weekend brunch, these scrambled eggs are best served warm with a crusty slice of bread or a side of fresh greens. Discover the joy of gourmet flavors with minimal effort—perfect for when you crave something extraordinary!
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Recipe Information
Ingredients
- 4 large eggs
- 30 grams Parmesan cheese, grated
- 1 teaspoon fresh rosemary, finely chopped
- 15 grams unsalted butter
- 15 milliliters milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Crack the eggs into a mixing bowl and whisk them together until the yolks and whites are fully combined.
Add the milk, salt, and black pepper to the whisked eggs. Mix well to ensure the seasonings are evenly distributed.
Heat a non-stick skillet over medium-low heat and add the butter. Allow it to fully melt but not brown.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a spatula, gently push the cooked edges towards the center, allowing the uncooked egg to flow to the edges. Repeat this process until the eggs are mostly set but still slightly runny.
Sprinkle the grated Parmesan cheese and chopped rosemary evenly over the eggs. Gently fold the eggs to incorporate the cheese and rosemary without breaking them into small pieces.
Continue cooking for another 30 seconds or until the eggs are creamy and cooked to your preference.
Remove the skillet from the heat and immediately transfer the scrambled eggs to a plate to prevent overcooking.
Serve warm, optionally garnished with extra rosemary or a sprinkle of Parmesan.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 468 mg | 36% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
