Description:
1: Naturally keto, eggs and cheese are the stars of this any-weather scramble, which can be varied to suit your mood or the season. Gruyère and herbs like parsley, dill, or chives elevate the flavor of an easy-to-make breakfast. The feta-spinach variation has a light, summery taste but still gives you the right proportions of fat, protein, and carbs, while the scramble with cheddar and bacon is a more
substantial meal.
2: We wanted the eggs to taste clean and delicate so we cooked them gently. The quick but constant stirring gave us softly scrambled eggs, lightly melted cheese, and just-wilted greens. It is important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners when it’s time to adjust the heat. Feel free to use a combination of herbs here.
Directions:
- Beat eggs, salt, and pepper with fork in bowl until eggs are thoroughly combined and mixture is pure yellow; do not overbeat.
- Melt butter in 10-inch nonstick skillet over medium-high heat, swirling to coat skillet. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1½ to 2½ minutes.
- Reduce heat to low and add Gruyère and herbs. Gently and constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt and pepper to taste. Serve immediately.
Scramble With Gruyere With Herbs
Ingredients
- 6 large eggs
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 3 tablespoons unsalted butter
- 1 ounce Gruyère cheese shredded (¼ cup)
- 2 tablespoons minced fresh chives dill, parsley, and/or tarragon
Instructions
- Beat eggs, salt, and pepper with fork in bowl until eggs are thoroughly combined and mixture is pure yellow; do not overbeat.
- Melt butter in 10-inch nonstick skillet over medium-high heat, swirling to coat skillet. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1½ to 2½ minutes.
- Reduce heat to low and add Gruyère and herbs. Gently and constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt and pepper to taste. Serve immediately.