Antonio Javinu Montibon's Favorite Recipe
Cheesy Scrambled Eggs
This food that me and my Dad made was inspired by the Japanese Omurice.
Me and my family has always wanted to try Omurice,
So me and my Dad thought if we should make Omu without the rice. (Get it?)
This Cheesy Scrambled Eggs is a good partner with toasted or not toasted bread.
(Fun fact, I will also cook this for my AP and TLE 8 performance tasks.)
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon butter
- Fresh herbs (like chives or parsley) for garnish (optional)
Directions
- In a bowl, crack the eggs and add the milk. Whisk together until well combined and slightly frothy.
- In a non-stick skillet, melt the butter over medium heat until it's bubbling but not browned.
- Pour the egg mixture into the skillet. Let it sit for a few seconds until it starts to set around the edges.
- Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue this until the eggs are mostly set but still slightly runny.
- Sprinkle the shredded cheddar cheese over the eggs and fold it in gently. Remove from heat when the cheese is melted and the eggs are creamy.
- Season with salt and pepper to taste. Garnish with fresh herbs if desired. Serve immediately with toast or as a filling for a breakfast burrito.
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