Description
A simple recipe for making fluffy, creamy scrambled eggs topped with feta cheese and fresh herbs for a satisfying breakfast.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon milk or cream
- 1 teaspoon butter
- 1 ounce feta cheese, crumbled
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Whisk the eggs and milk or cream together in a small bowl until the mixture is uniform. Season lightly with salt and pepper.
- Melt the butter in a non-stick skillet over medium-low heat. Wait until the butter foams slightly.
- Pour the egg mixture into the skillet. Let the eggs set around the edges for about 30 seconds without stirring.
- Using a rubber spatula, gently push the cooked egg from the edges toward the center, tilting the pan so the uncooked egg flows underneath.
- Continue this process slowly, moving the spatula across the pan every few seconds until the eggs are mostly set but still slightly wet. This should take about 3 to 4 minutes for creamy eggs.
- Remove the skillet from the heat immediately. Fold in the crumbled feta cheese.
- Transfer the scrambled eggs to a plate. Garnish with the chopped chives and dill before serving.
Notes
- For extra creaminess, cook the eggs over lower heat for a longer period.
- Do not overcook; remove the eggs from the heat when they look slightly underdone, as they will continue to cook on the plate.
- You can substitute the herbs with your preferred mix, such as parsley or tarragon.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 2
- Fiber: 0
- Protein: 17
- Cholesterol: 550