Omelet Scrambled Eggs with Cheese
Indulge in the creamy, cheesy perfection of Omelet Scrambled Eggs with Cheese—a delightful twist on traditional scrambled eggs that's perfect for breakfast, brunch, or a quick savory snack. This easy-to-make recipe combines the silky fluffiness of perfectly whisked eggs with the irresistible richness of melted cheddar cheese, all gently cooked to soft, pillowy curds. A splash of milk adds extra creaminess, while a pat of butter lends a luscious, golden flavor. Seasoned with just a pinch of salt and pepper, and optionally garnished with fresh parsley for a pop of color, this dish comes together in just 10 minutes, making it an ideal choice for busy mornings or lazy weekend indulgence. Serve it alongside toast, crispy bacon, or a fresh green salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium-sized mixing bowl. Add milk, a pinch of salt, and a pinch of black pepper to the bowl.
Whisk the mixture vigorously with a fork or whisk until fully combined and slightly frothy.
Place a nonstick skillet over medium heat and add the butter. Allow the butter to melt, coating the pan evenly.
Pour the egg mixture into the skillet. Let it sit undisturbed for about 15-20 seconds to allow the bottom layer to set slightly.
Using a spatula, gently stir the eggs, pulling them from the edges toward the center. Continue this process as the eggs cook, creating soft curds.
When the eggs are about 80% cooked but still slightly wet, sprinkle the shredded cheddar cheese evenly over the eggs.
Continue gently stirring and folding the eggs until the cheese melts and the eggs are fully cooked but still soft and moist. Remove the skillet from the heat immediately to prevent overcooking.
Transfer the cooked eggs to serving plates, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 2.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 961 mg | 74% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 331 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.
