Scrambled eggs with melting cheese. Do you remember our scrambled eggs? Starting from that recipe, I share with you the scrambled eggs with cheese recipe, which my dad used to make and that I adored! Eggs are wonderful, perfect for a brunch and for the classic American-style breakfast. They are good for both lunch and dinner, on their own, in a salad or on fresh bread! Some time ago I shared basic egg recipes in How to cook eggs: from classic hard-boiled eggs to soft-boiled (à la coque), passing through fried eggs and frittatas. These are preparations everyone should know how to make, including American-style scrambled eggs. But have you ever tried adding cheese to your scrambled eggs so that when cooked they become gooey and delicious? If you haven’t tried them and are looking for a super quick and inexpensive idea for a last-minute dinner or lunch, I’m sure this scrambled eggs with cheese recipe is just what you need. You can cook them with a drizzle of oil or a little homemade clarified butter and the result will always be excellent! Let’s go to the kitchen now — I’ll tell you briefly how to make these cheesy eggs, but first remember that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Minute
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making scrambled eggs with cheese
- 3 eggs (medium or large)
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- 5.3 oz about 1 1/3 cups cheese (choose among fontina, emmental, caciotta, provola, asiago, gouda, etc.)
- 1 oz about 6 tbsp grated Parmesan
Tools
- Pan
- Bowl
- Spatula
Preparation
To make the scrambled eggs with cheese, start by cracking the eggs into a bowl, beat them roughly with a fork and add the cheese cut into small pieces.
Add the grated cheese, together with pepper and a pinch of salt. Mix well. Melt a little clarified butter in a pan or heat a drizzle of oil. Pour in the egg and cheese mixture and cook for one or two minutes over medium heat, stirring often. Cook until you reach the desired level of doneness and creaminess; once they have the right consistency, immediately transfer them from the pan to a plate. The scrambled eggs with cheese are ready to be enjoyed hot, gooey, and freshly made.
Storage notes and tips
I recommend eating the scrambled eggs while they are still hot and gooey, but if you have leftovers, store them in the refrigerator for up to 24 hours in an airtight container.
When buying eggs, pay attention to the label and the codes on the packaging to ensure you purchase fresh ones.
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