Egg & Cheese Recipe

Whisk eggs

Crack the eggs into a small bowl. Add the milk, a pinch of salt, and a pinch of black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy, about 15–20 seconds.

Grate the sharp cheddar and, if using, finely grate the Parmesan. Measure and set aside so cheese is ready to add when eggs are nearly cooked.

Heat pan

Place a nonstick skillet over medium-low heat. Add the butter and olive oil. Allow butter to melt and foam but not brown, about 30–45 seconds.

Cook eggs

Pour the whisked eggs into the warmed skillet. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push cooked edges toward the center while tilting the pan to let uncooked egg run to the edges. Continue this gentle folding motion until the eggs are mostly set but still slightly shiny and soft, about 1–2 minutes total (depending on heat).

Add cheese

Sprinkle the grated cheddar evenly over the eggs and, if using, the grated Parmesan. Fold the eggs over the cheese once or twice so the cheese melts into the curds. Cook another 20–30 seconds just to melt the cheese; avoid overcooking—the eggs should remain moist and tender.

Finish and serve

Slide the egg and cheese onto a plate. Taste and add a final pinch of salt and a little cracked black pepper if desired. Garnish with sliced chives if using. Serve immediately.