Scramble With Gruyere With Herbs
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,
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.