Ingredients
6 eggs
½ Cup milk
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
Instructions
- Crack the eggs into a bowl. Use a fork or whisk to beat the eggs until well-mixed.
- Add the milk, salt, and pepper to the eggs, and continue mixing until everything is fully incorporated and the mixture is uniform in color.
- Heat a frying pan over low-medium heat and add the butter. Wait until the butter begins to melt, then swirl it around the pan to coat the surface.
- Once the butter is melted, pour in the egg mixture. Let the eggs cook undisturbed for about 2-3 minutes, until you start seeing the edges firm up.
- Using a spatula, gently push the eggs from the edges toward the center. Continue to fold the eggs gently as they cook.
- Once most of the milk has cooked out and the eggs are fluffy and tender, remove them from the pan.
- Season with a pinch of salt and pepper, and top with chives or fresh parsley if desired.
- Serve and enjoy your fluffy scrambled eggs!
Notes
- For extra creamy scrambled eggs, add shredded cheese before cooking.
- For a fresh twist, stir in fresh herbs like chives, parsley, or thyme.
- To make a heartier breakfast, add diced vegetables like bell peppers, onions, or spinach.
- Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
