Fluffy Parmesan Scrambled Eggs, ready in less than 5 minutes, ideal for a healthy and nutritious breakfast. Cheap, tasty, effortless, these scrambled eggs have a lovely parmesan kick. One single portion of pure goodness. A low carb recipe too.
Trust me, it takes a lot longer to queue up in the morning at rush hour to get yourself breakfast from a coffee shop. Not to mention the ridiculous price you have to pay for a take-away breakfast. Do yourself and your pocket a favour and have breakfast at home. You will love it!
I know, some people may say there is no point of having a recipe for scrambled eggs. After all, everyone knows how to cook eggs, right? Well, true, but then, these are not just any kind of scrambled eggs, but the best scrambled eggs you can possibly make. And also the fluffiest. So, what is the secret?
Using just a tiny little bit of butter, and a tiny little bit of milk, and a tiny little bit of parmesan cheese. You won’t believe how delicious they really are!
Eggs are jam-packed with protein, and essential vitamins and minerals, and absolutely fantastic no matter what. Some people worry about the cholesterol, but new studies have shown that there is nothing to worry about when it comes to eggs.
HOW TO MAKE FLUFFY PARMESAN SCRAMBLED EGGS
As easy as this recipe is, there is always a way to make scrambled eggs better. And that’s by adding some nice parmesan to them, and seasoning with salt and pepper. If you like granulated onions, add some too.
The secret to super fluffy scrambled eggs is beating them well before adding to the frying pan. And I mean, really well until foamy. Just a fork would do, no need for a hand mixer here. Frying in butter as opposed to oil adds more flavour, and I dare say, helps with the fluffiness.
Scramble the eggs quickly, they should cook real fast, no more than 2 minutes needed for this recipe. And you can serve them with your favourite toast, or some nice and crunchy cucumber or any other veggie you like for breakfast. Or perhaps avocado?
If you have a fussy child, like I do, scrambled eggs for breakfast are a life-saver when you have no idea what else to cook. I am not a big fan of cereal, they are anything but healthy, so scrambled eggs are just perfect.
TIPS AND TRICKS
There are little tips to be given when it comes to scrambled eggs, but the most important one would be use a non-stick pan, the eggs will be proper scrambled, rather than badly stuck to the pan. Plus, you only end up with half of them, with the other half having to be washed off the pan.
I know that’s probably just me, but I don’t like using oil for scrambled eggs (or any other ways of cooking eggs). They taste too eggy for me, that’s why I always use butter only. It gives more richness, and helps with the right texture.
Other than that, enjoy a delicious breakfast or brunch that is super quick, filling, nutritious, and perfect for any age or lifestyle. Do give them a go!
If you’ve liked my FLUFFY SCRAMBLED EGGS FOR ONE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Fluffy Parmesan Scrambled Eggs, a healthy and delicious breakfast that is low carb and loaded with essential vitamins and minerals. It's the ideal start of the day, and the perfect recipe for picky eaters. A toddler-approved breakfast, these scrambled eggs are cooked with butter for a perfectly fluffy texture.
- 2 medium eggs
- a knob of butter (1/2 tsp)
- 1 tbsp milk
- 1 tbsp parmesan cheese
- a pinch of salt
Crack the eggs and add them to a bowl.
Use a fork to beat them well.
Add the milk, salt and parmesan, and mix again.
Melt the butter in a frying pan, then add the eggs and leave to cook on a low to medium heat until the edges are slightly done.
Using a spatula sramble the eggs quickly until cooked through.
Transfer to a plate and sprinkle more parmesan cheese over.